Healthier vegetable spring rolls recipe | delicious. magazine

Name: Healthier vegetable spring rolls recipe | delicious. magazine
Ingredients: 50g dried rice vermicelli noodles; 30g dried shiitake mushrooms; 1 tsp vegetable oil for frying; 2.5cm piece fresh ginger, grated; 2 garlic cloves, crushed; 80g beansprouts; 80g tinned water chestnuts, cut into matchsticks; 1 small carrot, coarsely grated or peeled with a julienne peeler; 100g Chinese cabbage, thick stems removed, finely shredded; 1/2 tbsp reduced-salt soy sauce; 2 spring onions, very finely sliced into ribbons; 1 red chilli, deseeded and very finely chopped; 6 filo pastry sheets, cut in half to make 12 x 23cm x 12.5cm rectangles (we used Jus-Rol); 1 medium free-range egg, beaten; For the dipping sauce; 50ml hoisin sauce; 1 tsp toasted sesame oil; 2 tsp sriracha chilli sauce; To serve (optional); Cucumber, deseeded and cut into half moons; carrot ribbons; fresh parsley or coriander leaves; and chopped red chilli

www.deliciousmagazine.co.uk

These bundles of veg, encased in crispy pastry are brilliant all year round. Our healthier spring rolls are lower in fat and calories too!

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Ingredients

50g dried rice vermicelli noodles
30g dried shiitake mushrooms
1 tsp vegetable oil for frying
2.5cm piece fresh ginger, grated
2 garlic cloves, crushed
80g beansprouts
80g tinned water chestnuts, cut into matchsticks
1 small carrot, coarsely grated or peeled with a julienne peeler
100g Chinese cabbage, thick stems removed, finely shredded
1/2 tbsp reduced-salt soy sauce
2 spring onions, very finely sliced into ribbons
1 red chilli, deseeded and very finely chopped
6 filo pastry sheets, cut in half to make 12 x 23cm x 12.5cm rectangles (we used Jus-Rol)
1 medium free-range egg, beaten
For the dipping sauce
50ml hoisin sauce
1 tsp toasted sesame oil
2 tsp sriracha chilli sauce
To serve (optional)
Cucumber, deseeded and cut into half moons; carrot ribbons; fresh parsley or coriander leaves; and chopped red chilli