Name: Baked Mini Spring Rolls Recipe
Total time: 65 min
Yield: 2
Cuisine: Asian

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It's so easy to make these yummy vegie and noodle rolls. And they're low-fat, too All they need is a dunk in your favourite sauce. 

How to make Baked Mini Spring Rolls Recipe

Tracy Rutherford

Crawler

Asian

<p>It's so easy to make these yummy vegie and noodle rolls. And they're low-fat, too All they need is a dunk in your favourite sauce. </p>

Dried rice vermicelli noodles

Peanut oil

Finely chopped green cabbage

Carrots,  peeled,  coarsely grated

Celery ends trimmed,  finely chopped

Shallots,  ends trimmed,  thinly sliced

Garlic Cloves,  Crushed

Finely Grated Fresh Ginger

Soy sauce

Shaved ham,  finely chopped

1 pkt frozen spring roll wrappers,  thawed

Olive Oil Spray

Preheat oven to 200c. Line 2 baking trays with non-stick baking paper. Place noodles in a bowl and cover with boiling water. Set aside for 5 minutes. Rinse under cold running water. Drain. Squeeze out excess liquid. Cut into short lengths.

step 1

Meanwhile, heat the oil in a frying pan over medium heat. Add cabbage, carrot, celery and shallot. Cook for 3 minutes. Add garlic and ginger and cook, stirring, for 30 seconds. Stir in the soy sauce.

step 2

Transfer vegetable mixture to a large heatproof bowl. Stir in the noodles and ham. Set aside for 10 minutes to cool.

step 3

Place 1 spring roll wrapper on a clean work surface. Place 1 tablespoon of the mixture diagonally along the centre. Brush edges with water. Fold in the ends. Roll up firmly to enclose filling. Repeat with remaining wrappers and filling.

step 4

Place on the lined trays. Spray with olive oil spray. Bake for 20-25 minutes or until golden. Set aside to cool slightly. Serve with tomato or barbecue sauce.

step 5

Taste