Baked Spring Rolls
Author: 
Recipe Type: Snack, Appetiser, Chinese
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
 
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
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:
  1. Take each spring roll paper sheet and place it in front of you.
  2. Spray with a little cooking spray.
  3. Place 1 heaped tablespoon vegetables in the middle of the sheet, top with 2?3 coriander (cilantro) leaves and sprinkle with sesame seeds.
  4. Fold in the bottom corner over the vegetables, then fold in the left and right corners.
  5. Now roll up and place down on the baking tray, with the last folded pastry corner on the bottom.
  6. Repeat with the remaining rolls. Spray with a little cooking spray.
TO BAKE:
  1. Bake in a preheated oven for 15 minutes or until slightly golden.
TO SERVE:
  1. Serve with some dipping sauce on the side, such as sweet chilli or hoisin sauce, if desired.
Recipe by Honest Cooking at https://honestcooking.com/baked-spring-rolls/