Asian
Baked Spring Rolls
Crisp, golden spring rolls packed with crunchy veg and baked (not deep-fried) for a lighter starter.
~40 mintotal~130 kcalper serving~5g protein~22g carbs~2g fat
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 4.
Ingredients
- 8 spring roll wrappers
- 2 cups shredded cabbage
- 1 carrot, grated
- 1 cup bean sprouts
- 2 spring onions
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp grated ginger
- Olive oil spray
Cooking Steps
Stir-fry the cabbage, carrot, sprouts, spring onion, ginger, soy and sesame oil 3 minutes; cool.
Roll spoonfuls tightly in the wrappers, sealing the edge with water.
Place on a lined tray and mist with olive oil.
Bake at 200°C (400°F) for 18–20 minutes, turning, until crisp.
Serve with a light dipping sauce.
Optional Enhancements
- Add cooked prawns or chicken
- Air-fry at 200°C for 12 minutes
- Rice-paper wrappers for gluten-free
Storing & Freezing
Best fresh; re-crisp in the oven.
