Vegetable Spring Roll

It was the weekend and I fancied a Chinese..... But a low fat one and one not full of MSG. I found these little beauties in Tesco on offer back last month and they've been patiently waiting in the freezer ever since! They are perfect for spring rolls, (as the packaging states),  have a bit of elasticity and crisp up really nicely! I just needed to take them out of the freezer half hour before I needed to use them, peel away the number of sheets I needed and then reseal the pack and put them back in the freezer for next time! 

In the past I've tried to make spring rolls with filo pastry, but it just doesn't work, is too flaky and burns too quickly! So.... If you see these in your local supermarket, stock up!!! 

Each sheet is 1 pp and makes 2 spring rolls. 

Veg Spring Rolls

Serves 2

4 pp per person

Ingredients

1 tbsp sesame oil 

Equal quantities of 

      Cabbage, shredded

      Carrot, shredded

      Bean sprouts 

10 Spring onion, finely sliced

Salt and pepper

Juice of 1 lime

Method

1. Mix everything together 

2. Cut each sheet in half and place a spoon of mixture by the top of each strip and roll, ensuring it's tight and the edges are sealed! It may take a bit of practice but unlike filo pastry, the elasticity helps! 

3. Place on a baking tray which has been sprayed with oil and bake in a medium oven until nice and brown.

4. Serve with sweet chilli sauce! Um um um....

We had them followed by Singapore Noodles ( a recipe I posted in February),a two course Chinese meal for 15pp! Bargain