Vegetarian Spring Rolls - 110kcal

Updated at: Thu, 17 Aug 2023 02:47:34 GMT

Step 1

Place vermicelli noodles in a bowl and cover with boiling water for 5 minutes, then drain and rinse with cold water before returning to bowl

Step 2

Slice spring onions. Peel and grate ginger. Mince the garlic. Place all in a small bowl

Step 3

Finely slice cabbage. Peel carrot and cut into thin matchsticks. Roughly chop mushrooms. Drain and roughly chop water chestnuts.

Step 4

Heat a LARGE fry pan (make sure it's the largest you have, if you have a wok use that). Add cooking oil and heat to medium-high. Add garlic, ginger and spring onions to pan and stir frequently for 3 minutes.

Step 5

Add cabbage, carrot, water chestnuts and mushrooms. stir-fry for 2 minutes.

Step 6

Stir in soy sauce, sweet chilli sauce and vermicelli noodles. Cook for another minute, then remove from heat and place in a bowl.

Step 7

Fill a shallow dish with warm (not hot) water and lay a tea towel on a bench.

Step 8

Place a wrapper in the warm water briefly. Do not soak. Then spread out on the tea towel. Allow it to soften, and dry it with tea towel if it's really wet.

Step 9

Place filling on one end of the wrapper, 2-3 tbsp. Avoid getting the juices in the filling

Step 10

Fold the bottom edge over the filling. Fold in both sides. Then roll up, tightly. Try to avoid air bubbles.

Step 11

Place in the refrigerator for a minimum of 30 minutes and pre heat oven to 200°C or 400°F (180°C or 356°F fan forced).

Step 12

Add parchment paper to baking tray. Place rolls on baking tray.

Step 13

Place in oven for 20 minutes. Turn over and cook for another 20 minutes.

Step 14

Let cool and serve with sweet chilli sauce.

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