Description
These healthy baked spring rolls are filled with a vibrant mix of grated raw vegetables and baked to crispy perfection, offering a wholesome twist on a classic Chinese takeout favorite.
Ingredients
Units
Scale
- 20 spring roll paper sheets
- Cooking oil spray
- 500g (1lb) rainbow salad mix (grated raw carrot, cabbage, and beetroot)
- 1/2 bunch fresh coriander (cilantro), chopped
- 2 tablespoons sesame seeds
Instructions
- Preheat the oven to 200°C (180°C fan-forced, 400°F, gas mark 6). Line a baking tray with baking paper.
- Place a spring roll paper sheet in front of you. Add a small amount of the rainbow salad mix, a sprinkle of chopped coriander, and a few sesame seeds onto the sheet.
- Fold the bottom edge over the filling, then fold in the sides and roll up tightly to enclose the filling. Repeat with the remaining sheets and filling.
- Place the spring rolls on the prepared baking tray and lightly spray with cooking oil.
- Bake in the preheated oven for 15 minutes, or until the spring rolls are golden brown and crisp.
- Serve immediately with your choice of dipping sauce.
Notes
Feel free to experiment with different vegetable fillings such as capsicum, Asian mushrooms, carrot, and zucchini. For a non-vegan version, you can add shredded chicken or barbecue duck. Ensure the rolls are packed tightly for a more satisfying bite. Serve with a dipping sauce of your choice.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3
- Sodium: 150
- Fat: 5
- Carbohydrates: 20
- Fiber: 3
- Protein: 3
- Cholesterol: 0