Description
Feel free to add different vegetables to the mix, or for a non-vegan version substitute half of the salad mix for shredded roasted chicken or duck.
Ingredients
Scale
FOR THE SPRING ROLLS:
- 20 spring roll paper sheets
- cooking oil spray
- VEGAN FILLING:
- 500g (1lb) rainbow salad mix ? grated raw carrot, cabbage and beetroot
- ½ bunch fresh coriander (cilantro)
- sesame seeds, to sprinkle
Instructions
PREHEAT OVEN to 200°C (180°C fan?forced, 400°F, gas mark 6). Line a baking tray with baking paper.
TO MAKE THE BAKED (VEGAN) SPRING ROLLS:
- Take each spring roll paper sheet and place it in front of you.
- Spray with a little cooking spray.
- Place 1 heaped tablespoon vegetables in the middle of the sheet, top with 2?3 coriander (cilantro) leaves and sprinkle with sesame seeds.
- Fold in the bottom corner over the vegetables, then fold in the left and right corners.
- Now roll up and place down on the baking tray, with the last folded pastry corner on the bottom.
- Repeat with the remaining rolls. Spray with a little cooking spray.
TO BAKE:
- Bake in a preheated oven for 15 minutes or until slightly golden.
TO SERVE:
- Serve with some dipping sauce on the side, such as sweet chilli or hoisin sauce, if desired.
- Prep Time: 30 mins
- Cook Time: 15 mins