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Vegie spring rolls
Serves
12
Preparation time
20 mins
Cooking time
5 mins
Ingredients
2 teaspoons olive oil
1 clove garlic, crushed
100g portabello or shitake mushrooms, chopped
4 spring onions, sliced
1 medium carrot, grated
3 cups Chinese cabbage, shredded
1 teaspoon reduced-salt soy sauce
1 teaspoon hoisin sauce
1 tablespoon chilli sauce
12 spring roll wrappers
1 egg white, lightly beaten
Dipping sauce
1/4 cup reduced-salt soy sauce
2 tablespoons sweet chilli sauce
1 spring onion, chopped
Method
Preheat oven to 200°C
Heat oil in a pan and stir-fry garlic, mushrooms, onions and carrot until lightly cooked
Stir in cabbage and cover until wilted
Remove from heat and tip into a colander to drain any liquid
Return vegetables to pan, add sauces and toss
Divide mixture between wrappers, fold in sides and roll up
Brush rolls with egg white and place on a tray lined with baking paper
Bake for 15 minutes or until golden brown
Combine all dipping sauce ingredients
Serve spring rolls hot with dipping sauce
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