These low-fat spring rolls are baked not fried! Full of carrot, zucchini, Chinese cabbage, corn and vermicelli noodles, they're a tasty vegetarian party option.
3 green spring onions, thinly sliced
2 cloves garlic, crushed
1 carrot, coarsely grated
1 zucchini, coarsely grated
2 cups finely shredded Chinese cabbage
1 cup corn kernels
55 g packet vermicelli noodles, soaked, drained and cut into short lengths
2 tbsp soy sauce
16 frozen spring roll wrappers, thawed
2 tbsp olive oil
- Spray a non-stick frying pan with olive oil. Add spring/green onions, garlic, carrot, zucchini, cabbage and corn. Cook, stirring, for 5-6 min. Add noodles and soy sauce, cook 1 min. Transfer to a bowl and let cool.
- Preheat oven to 200°C (180°C fan forced). Line a large tray with baking paper. Place 1 spring roll wrapper on a clean surface. Spoon ¼ cup mixture into corner of wrapper. Brush edges with water then fold over and roll up firmly to enclose. Repeat with remaining ingredients.
- Place onto tray, brush lightly with olive oil and bake for 15-20 min or until lightly golden. Serve with sweet chilli sauce.