Baked Spring Roll
Ingredients
- 6 each mushrooms, dried ⓘ
- 60 grams rice vermicelli dried, or normal noodles ⓘ
- 3 each scallions, spring or green onions green shallots, trimmed and thinly sliced ⓘ
- 2 cloves garlic crushed ⓘ
- 1 large carrots peeled and coarsely grated ⓘ
- 1 1/2 cups cabbage (120 g) shredded ⓘ
- 1/2 cup sweet red bell peppers capsicum, finely chopped
- 1 tablespoons soy sauce, tamari ⓘ
- 1 tablespoon vinegar
- 1 x red hot pepper sauce green, to taste ⓘ
- 1 x black pepper to taste ⓘ
- 1 x salt to tatse ⓘ
- 2 teaspoons cornstarch cornflour ⓘ
- 12 each spring roll wrappers 20 cm-square frozen, thawed ⓘ
Instructions
- Place mushrooms and noodles in a small heatproof bowl.
- Cover with boiling water.
- Soak for 57 minutes or until softened.
- Drain.
- Remove stems and chop finely.
- Place noodles in a large bowl and cut into 3cm lengths.
- Lightly spray a large wok with oil and heat over medium-high heat.
- Add green chilli, garlic, carrot, capsisum and cabbage.
- Stir-fry for 57 minutes or until softened.
- Add noodles, mushrooms and soy sauce.
- Stir-fry for 1 min or until heated.
- Then add vinegar, salt, pepper, green chilli Transfer to a bowl, then set aside to cool.
- Preheat oven to 190C or 170C fan-forced.
- Line a baking tray with baking paper.
- Lightly spray with oil.
- Combine cornflour with 1 tablespoon cold water in a small bowl.
- Place 1 wrapper on a board with a corner pointing towards you.
- Brush edges with cornflour mixture and keep remaining wrappers covered with damp tea towel.
- Spoon 1/4 cup vegetable mixture into corner of wrapper.
- Fold corner over filling then roll up from corner to corner, folding edges in to enclose filling.
- Place on prepared tray.
- Repeat with remaining wrappers.
- Lightly spray with oil.
- Bake for 1520 minutes.
- Serve with sweet and sour sauce or Ketchup.
- Note-
- You can add any vegetable of your choice.
- if you like onion you can add in it.
- first saute onion dan add all vegetables in it.
Nutrition & Diet Analysis (per serving)
332
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).