Ingredients
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1 tbsp Garliccrushed
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2 tsp Gingerfreshly grated
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1 cup Spring Cabbagefinely chopped
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2 Spring Onionsfinely chopped
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1 cup Shiitake Mushroomsfinely chopped
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2finely chopped or roughly grated
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1 tsp Sesame Oil
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Olive Oilfor cooking and coating
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12 Square Spring Roll Wrappers
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Sweet Chilli Saucefor serving
Directions
Spring Rolls are another quick and easy starter.
We went vegetarian with these ones as the rest of our meal was quite meaty. These are fun to do with the kids and quite healthy as we opted to cook them in the oven rather than deep frying them. This is another recipe that you can adapt to the ingredients available in your fridge.
I found this recipe at Just a Taste
Steps
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1
Done
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Sauted the garlic and ginger in the sesame and olive oils on a medium to low heat. |
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2
Done
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Add the mushrooms and saute until they wilt, then drain the liquid off. |
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3
Done
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Add the green cabbage, scallions, and carrots and warm through for a couple of minutes. |
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4
Done
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Then transfer into a large bowl and allow to cool for 10 minutes. |
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5
Done
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Place a wrapper on the work surface to make a diamond, then put 3 – 4 tbsp. of the mixture in the centre of the spring roll. Roll the wrappers around the mixture folding the edged inward like a fajita, then on the final fold moisten the outer edge of the wrapper to seal the spring roll shut. |
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6
Done
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Arrange them on a baking sheet lined with parchment and brush the tops of the rolls with olive oil and bake for 10-12 minutes at 200C. Turn half way through and serve immediately with sweet chilli sauce |
