Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
7 Ingredients
Number of servings
4
- 8 sheets spring roll pastry, thawed if frozen
- 200grams sweet potato, peeled and grated
- 1/2 head white cabbage, grated
- 3tablespoons soy sauce
- 1 medium red onion, peeled and diced
- 2 cloves garlic, peeled and diced
- 3tablespoons sesame oil
Nutrition per serving
1240kJ / 298Cal
1240 Kilojoules or 298 Calories
14% of daily energy intake*
Protein
6.5grams
Fat
14.3grams
Carbs
18.7grams
Sugars
7.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These vegan spring rolls are lightly seasoned and soft centred.
Method
Step 1 of 6
Pre-heat the oven to 180°C. Heat up a non-stick pan to a medium heat with 1 tbs of sesame oil.
Step 2 of 6
Fry the sweet potato for 10 minutes while tossing. Add the rest of the ingredients and fry for a further 3 minutes while tossing.
Step 3 of 6
Remove from the heat and place a large spoonful into the centre of a sheet of pastry, fold over the edges and roll tightly.
Step 4 of 6
Brush a baking tray with some sesame oil, place the 8 spring rolls on the baking tray and brush the top with oil.
Step 5 of 6
Bake in the oven for 20 minutes or until starting to crisp, turning halfway and brushing the other side with oil when you turn.
Step 6 of 6
Remove from the oven and serve with a choice of dips/condiments.
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