Healthier vegetable spring rolls

Healthier vegetable spring rolls

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.

Healthier vegetable spring rolls

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

  • 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

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
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

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.

Nutrition

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

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.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Fakeaways

Quick spring rolls

These Chinese spring rolls are healthier than the take-away version...

Save recipe icon Save recipe icon Save recipe

Make-ahead desserts

Carrot halwa spring rolls

Celebrated chef Vivek Singh shares his sweet Indian recipe for...

Save recipe icon Save recipe icon Save recipe

No-cook budget recipes

Vietnamese rice paper rolls

Unlike deep-fried spring rolls, this Vietnamese spring roll recipe is...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.