Baked Vegetarian Spring Rolls

11
Ingredients

30m
Prep Time

30m
Cook Time

1h
Ready In

Recipe: #18500

April 16, 2015

Categories: Snacks, Cabbage, Carrot, Mushrooms, Asian, Game/Sports Day Oven Bake, Vegetarian, more

recipe by:
ImPat

"I love spring rolls but not a big fan of deep frying, the recipe is from Everyday Gourmet Justine Schofield an Australian Masterchef finalist. Have allowed 2 rolls per serve."

Original is 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (178.3 g)
Calories 315.6
Total Fat - 8.1 g
Saturated Fat - 1 g
Cholesterol - 2.3 mg
Sodium - 388 mg
Total Carbohydrate - 54.3 g
Dietary Fiber - 6.7 g
Sugars - 7.2 g
Protein - 10.3 g
Calcium - 53.2 mg
Iron - 2.9 mg
Vitamin C - 12.4 mg
Thiamin - 0.5 mg

Step 1

Place mushrooms and noodles in a small heatproof bowl and cover with boiling water and soak for 5 to 7 minutes until softened and then drain well.

Step 2

Remove stems from mushrooms and chop finely and place noodles in a large bowl and cut into 3cm lengths.

Step 3

Lightly spray a large wok with oil and heat over medium-high heat and add shallot, garlic, carrot, zucchini and cabbage and stir-fry for 5 to 7 minutes or until softened and then add noodles, mushrooms and soy sauce and stir fry for 1 minutes or until heated through and then transfer to a bowl, and set aside to cool.

Step 4

Preheat oven to 190C or 170C fan forced.

Step 5

Line baking tray with baking paper and lightly spray with oil.

Step 6

Combine cornflour with 1 tablespoon cold water in a small bowl.

Step 7

Place 1 wrapper on a board with a corner pointing towards you and brush edges with cornflour mixture and keep remaining wrappers covered with a damp tea towel.

Step 8

Spoon 1/4 cup vegetable mixture into corner of wrapper, fold corner over fill then fold in the sides over the mixture and continue to roll into a neat package.