Why is it an iHealthU recipe?
A really interesting meal with lots of veggies.
1/4 cup shredded cabbage
1 spring onion, sliced
2 tbsp moong sprouts
4-5 mushrooms, chopped
1-3 carrot, juliennes
1 tsp schezwan sauce
1/2 tsp ginger garlic paste
3 tsp oil
2 spring roll wrappers (7 inch)
Pre heat the oven to 180 degrees Celcius.
In a vessel, heat 1 tsp oil, add ginger garlic paste, and saute for a few seconds.
Then add cabbage, onion, moong sprout and carrot and saute for 5-10 minutes till the vegetables are soft but crunchy.
Then add mushrooms and saute for 5 minutes.
Add the Szechwan sauce and mix well. Let the mixture cool.
Place the spring roll wrappers on a clean flat surface. Put 2 tbsp of mixture in the centre of the wrappers.
Roll the wrappers around the mixture, folding the edges inward. Before your final fold, dip your fingers in water and then moisten the outer edge of the wrapper to seal the spring roll shut.
Line the baking tray with butter paper. Brush the tops of the rolls with oil then bake them for 10 to 12 minutes, rotating after 6 minutes, until they're golden brown and crispy. Remove the spring rolls from the oven and serve them immediately with the sweet chilli sauce.