Tuesday, 17 August 2010
VEGETABLE SPRING ROLLS
These spring rolls are a great way to get those extra vegetables into the kids. No deep frying here either and they taste great.
1 small onion, finely chopped
2 garlic cloves, crushed
600g chinese cabbage, finely shredded
2 carrots, grated
1 zucchini, grated
1 cup beansprouts
1 Tablespoon soy sauce
spring roll wrappers, thawed
sauce to serve, we used sweet chilli
Preheat oven to 180, spray 2 trays with oil.
Spray a large frying pan with oil. Heat and add onion and garlic.
Cook until soft, add cabbage, carrot and zucchini and cook until cabbage is wilted.
Remove from heat add beansprouts and soy sauce.
Place a wrapper on a flat surface with 1 corner facing you. Place 2 tablespoons of vegetable mixture along the centre of the wrapper.
Roll and fold the wrapper, add water to the remaining corner to seal.
Spray rolls with oil and bake for 25 to 30 minutes or until crisp.
Serve with sauce.