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Baked Vegetable Spring Rolls

Baked Vegetable Spring Rolls

Brought to you by: OcadoLife
3.0 2 ratings Review this recipe

Prep time:

Cook time:

This make-at-home version of a take-away favourite is low in fat and packed with veg.
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Ingredients

  • 2 teaspoons sunflower oil, plus extra for brushing
  • 1 red pepper, thinly sliced
  • 150g cabbage, finely shredded
  • 150g carrots, peeled and cut into matchsticks
  • 75g shitake mushrooms, thinly sliced
  • 1 clove garlic, crushed
  • ½ teaspoon sesame oil
  • ½ red chilli, deseeded and finely sliced
  • 150g beansprouts
  • 6 plain wraps
  • ¼ piece ginger (peeled and finely chopped)
  • 2 sticks 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.

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