Springrolls

Vegetable spring rolls

These baked rolls are just as yummy as the fried versions – plus cooking them in the oven keeps the veg crisp

By , 02 February 2016

(6 votes)

Vegetable spring rolls
  • 40 Mins

  • Serves: 6

Nutritional Info
Each 145g serving contains
  • Energy

    515KJ

    123KCAL

    6%
  • Fat

    2.5g

    low

    4%
  • Saturates

    0.4g

    low

    2%
  • Sugars

    5.2g

    low

    6%
  • Salt

    0.44g

    low

    7%
of your reference intake.
Typical energy values per 100g: 355kJ/85kcal.
Ingredients
  • 1 yellow pepper, deseeded and sliced
  • 1 red chilli, deseeded and sliced
  • 2 spring onions, sliced into thin ribbons
  • 150g red cabbage, shredded
  • 1 large carrot, peeled and cut into matchsticks
  • 75g mangetout
  • 1tsp Chinese five spice
  • 2tsp light soy sauce
  • tsp sesame oil
  • 125g Asda Fresh Rice Noodles
  • 3 sheets filo pastry
  • 1 egg, lightly beaten
  • 1tsp poppy seeds
  • 1 lime, cut into wedges
  • Sweet chilli sauce, to dip
Method
  • Preheat the oven to 200C/ 180C Fan/Gas 6 and line a baking tray. Put the veg in a bowl, sprinkle over the five spice and soy and mix well.

  • Wipe a nonstick pan or wok with the oil and heat. Add the veg and noodles, cover and cook on a medium heat for 2-3 mins. Mix well and remove from the heat.

  • Cut the filo sheets in half. Place the filling in the centre of each piece, then roll up with the fold at the bottom. Tuck in the ends.

  • Brush with the beaten egg and sprinkle with the poppy seeds. Bake for 20-25 mins until golden.

  • Serve with lime wedges and sweet chilli sauce.