Preparation time is 30minutes
Cook time is 30minutes
Total time is 1hours
Serve is for 8 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
8
- 2 cups red cabbage, finely shredded
- 1 carrot, grated
- 4 spring onions, thinly sliced
- 125grams bean sprouts
- 2teaspoons salt-reduced soy sauce
- 8 sheets filo pastry
- 5milliliter extra virgin olive oil cooking spray
Nutrition per serving
336kJ / 80Cal
336 Kilojoules or 80 Calories
4% of daily energy intake*
Protein
2.7grams
Fat
1.5grams
Carbs
13.5grams
Sugars
1.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These tasty veggie spring rolls are ready in just three steps. Plus, they're a nutritionally approved snack that the kids will love.
Method
Step 1 of 3
Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.
Step 2 of 3
Place vegetables in a large non-stick frying pan over medium heat. Cook, stirring, for 5 minutes or until softened. Remove pan from heat. Stir in soy. Season with pepper.
Step 3 of 3
Place 1 pastry sheet on a clean work surface. Lightly spray with oil then fold in half crossways. Place 1/2 cup vegetable mixture along a short edge, leaving a 4cm border. Brush edges with a little water. Fold over short edge, then long sides, and roll to enclose filling. Transfer to tray. Spray with oil. Repeat with remaining pastry and vegetable mixture. Bake for 25 minutes or until golden and crisp. Serve.
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