Baked vegetable spring rolls Recipe
These low-fat spring rolls are baked not fried! Full of carrot, zucchini, Chinese cabbage, corn and vermicelli noodles, they're a tasty vegetarian party option.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.newidea.com.au.
Cooking tools:
- Pastry brush
- Measuring cup
- Chef's knife
- Cutting board
- Nonstick skillet
- Stove
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Spoon
- Spatula
Ingredients
- 3 green spring onions, thinly sliced
- 2 cloves garlic, crushed
- 1 carrot, coarsely grated
- 1 zucchini, coarsely grated
- 2 cups finely shredded Chinese cabbage
- 1 cup corn kernels
- 55 g packet vermicelli noodles, soaked, drained and cut into short lengths
- 2 tbsp soy sauce
- 16 frozen spring roll wrappers, thawed
- 2 tbsp olive oil
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