Healthier vegetable spring rolls

Healthier vegetable spring rolls
  • Serves icon Makes 12
  • Time icon Hands-on time 30 min, oven time 25 min

These bundles of veg, encased in crispy pastry are brilliant all year round. Our lighter recipe is lower in fat and calories, without compromising on taste.

And for a twist on a theme, try our Vietnamese summer rolls with a peanut dipping sauce too.

Nutrition: Per roll

Calories
97kcals
Fat
2g (0.3g saturated)
Protein
3.8g
Carbohydrates
15.5g (2.3g sugars)
Fibre
1.1g
Salt
0.3g
Calories
97kcals
Fat
2g (0.3g saturated)
Protein
3.8g
Carbohydrates
15.5g (2.3g sugars)
Fibre
1.1g
Salt
0.3g

Ingredients

  • 50g dried rice vermicelli noodles
  • 30g dried shiitake mushrooms
  • 1 tsp vegetable oil for frying
  • 2.5cm piece fresh ginger, grated
  • 2 garlic cloves, crushed
  • 80g beansprouts
  • 80g tinned water chestnuts, cut into matchsticks
  • 1 small carrot, coarsely grated or peeled with a julienne peeler
  • 100g Chinese cabbage, thick stems removed, finely shredded
  • 1/2 tbsp reduced-salt soy sauce
  • 2 spring onions, very finely sliced into ribbons
  • 1 red chilli, deseeded and very finely chopped
  • 6 filo pastry sheets, cut in half to make 12 x 23cm x 12.5cm rectangles (we used Jus-Rol)
  • 1 medium free-range egg, beaten

For the dipping sauce

  • 50ml hoisin sauce
  • 1 tsp toasted sesame oil
  • 2 tsp sriracha chilli sauce

To serve (optional)

  • Cucumber, deseeded and cut into half moons; carrot ribbons; fresh parsley or coriander leaves; and chopped red chilli

Method

  1. Soak the noodles in a bowl of cold water for 3 minutes until soft or according to the packet instructions. Drain, roughly chop and set aside. Put the shiitake mushrooms in a small heatproof bowl, cover with boiling water and set aside for 30 minutes. Drain, squeeze out excess water, coarsely chop and set aside.
  2. Heat the oven to 200°C/180°C fan/gas 6. Heat the vegetable oil in a wok over a high heat and fry the ginger, garlic, beansprouts, water chestnuts, carrot and Chinese cabbage for 1 minute, then put in a large bowl and toss with the mushrooms, noodles, soy sauce, spring onions and chilli.
  3. Put a filo rectangle on a clean work surface. Arrange about a 12th of the veg and noodle mixture in a line, 5cm from a short edge, with a 2cm border to the sides. Fold the long sides of the filo over to partially cover the filling, then fold over the 5cm border to cover the filling and keep rolling into a log shape. Put on a baking tray lined with non-stick baking paper and repeat with the remaining filo and filling.
  4. Brush each spring roll with the beaten egg, then bake for 20-25 minutes until crisp and golden. Mix the ingredients for the dipping sauce in a small mixing bowl and serve alongside the spring rolls with the cucumber, carrot ribbons, herb leaves and chopped chilli, if you like.

delicious. tips

  1. To reduce the fat content, we fried the veg in a little oil and we used a tiny amount of sesame oil in the dipping sauce. Baking the rolls instead of frying also helps lower the fat. A reduced-salt soy sauce helps to keep the salt content low.

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