Baked Spring Rolls
These baked vegetable spring rolls are packed with flavourful vegetables and are super crunchy and flaky on the outside.
Equipment
- Oven
Ingredients
- 14 filo pastry sheets
- 1 carrot
- 2 small zucchini
- 3 spring onions
- 400 g white cabbage
- 1 tablespoon soy sauce
- 1 tablespoon white rice vinegar sub white vinegar
- ½ tablespoon sesame oil
- 1 tablespoon vegeable oil
- 1 tablespoon water
Instructions
- Chop your vegetables finely (julienne). Then Heat up some sesame oil in a wide pan and add all your vegetables, cook for 5/10 minutes.
- Preheat the oven to 400F/200C
- Add soy sauce and white rice vinegar and mix to combine, cook for 1 minute longer. The vegetables should not be soft, but still a bit crunchy.
- Now take each filo pastry sheet, brush one half with the oil and water mixture then fold the other half on it. Place the filling on one end leaving some space on all sides then proceed to fold the spring rolls from the bottom on itself. Fold the sides in first to enclose the filling, then fold the bottom edge over. Continue rolling tightly until you reach the end.To seal, brush the final edge with a little more of the oil-and-water mixture, pressing gently to close. (See pictures above!)
- Put your spring rolls on a baking tray with baking sheet and bake for about 15 minutes until nice and golden. Alternatively, you can bake them in the air fryer for 8-10 minutes at 400F/200C
Nutrition
Calories: 98kcalProtein: 2.5gSaturated Fat: 0.3gSodium: 75mgPotassium: 118mgFiber: 1.6gSugar: 2gCalcium: 18mg
Tried this recipe?Let us know how it was!