Baked Mini Spring Rolls

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Its so easy to make these yummy vegie and noodle rolls. And theyre low-fat, too! All they infatuation is a dunk in your favourite sauce

The ingredient of Baked Mini Spring Rolls

  • 70g dried rice vermicelli noodles
  • 2 tsp peanut oil
  • 55g 1 2 cup finely chopped green cabbage
  • 2 carrots peeled harshly roughly grated
  • 1 celery stick ends trimmed finely chopped
  • 2 shallots ends trimmed thinly sliced
  • 2 garlic cloves crushed
  • 1 tsp finely grated open ginger
  • 2 tsp soy sauce
  • 100g shaved ham finely chopped
  • 1 x 300g pkt frozen spring roll wrappers thawed
  • olive oil spray
  • tomato or barbecue sauce to utility

The Instruction of baked mini spring rolls

  • preheat oven to 200u00b0c line 2 baking trays like non stick baking paper place noodles in a bowl and cover when boiling water set aside for 5 minutes rinse knocked out cold processing water drain squeeze out excess liquid cut into quick lengths
  • meanwhile heat the oil in a frying pan more than medium heat go to cabbage carrot celery and shallot cook for 3 minutes mount up garlic and ginger and cook stirring for 30 seconds stir in the soy sauce
  • transfer vegetable mix to a large heatproof bowl disquiet in the noodles and ham set aside for 10 minutes to cool
  • place 1 spring roll wrapper on a clean accomplish surface place 1 tablespoon of the fusion athwart from corner to corner along the centre brush edges when water fold in the ends roll happening firmly to enclose filling repeat in imitation of steadfast wrappers and filling
  • place in this area the lined trays spray taking into account bearing in mind olive oil spray bake for 20 25 minutes or until golden set aside to cool slightly facilitate taking into account bearing in mind tomato or barbecue sauce

Nutritions of Baked Mini Spring Rolls

calories: 230 635 calories
calories: 7 5 grams fat
calories: 2 5 grams saturated fat
calories: 35 grams carbohydrates
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calories: 6 5 grams protein
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