Baked Mixed Vegetable Spring Rolls
By OcadoLife
Published on 16 November 2021
This make-at-home version of a take-away favourite is low in fat and packed with veg.Time and servings
40 minsTotal time
8 minsPrep time
32 minsCooking time
Ingredients
- 2 tsps of sunflower oil, plus extra for brushing
- 1 red pepper, thinly sliced
- 150 g of cabbage, finely shredded
- 150 g of carrots, peeled and cut into matchsticks
- 75 g of shitake mushrooms, thinly sliced
- 1 clove of garlic, crushed
- 0.5 tsp of sesame oil
- 0.5 red chilli, deseeded and finely sliced
- 150 g of beansprouts
- 6 plain wraps
- 0.25 piece of ginger (peeled and finely chopped)
- 2 sticks of spring onions
Method
Step 1
Heat the sunflower oil in a large wok or frying pan, and stir-fry the veg on a high heat until just tender. Add the spring onions, garlic, sesame oil, ginger, lime juice and chilli and cook for a further 2 mins. Leave to cool for 5 mins.Step 2
Preheat oven to 190˚C/Gas 5. Brush the wraps with sunflower oil, and spoon some of the cooked veg into the centre of each. Fold the top and bottom edges over the veg, then roll up tightly. Place seam-side down on a baking tray and cook for 12-15 mins. Serve when piping hot.