Baked (Leftovers) Spring Rolls

By á-178044

Ingredients

• 5 spring roll wrappers
• 1/2 carrot, cut into matchsticks
• 1 clove garlic, finely diced
• 1 tablespoon diced red onion
• 3 tablespoons shredded cabbage
• 2 tablespoons diced water chestnut
• 2 tablespoons shiitake mushroom
• A handful of bean sprouts
• 1 tablespoon black fungus
• 1 teaspoon finely diced ginger
• 1 1/2 tablespoons mushroom sauce (oyster sauce can also be used)
• 1/2 teaspoon soy sauce
• 1/4 teaspoon Chinese five spice
• 1/8 teaspoon sesame oil
• 1 egg, beaten (for sealing the wrappers)

Details

Servings 5
Preparation time 10mins
Cooking time 25mins
Adapted from mrs-jones-to-be.blogspot.co.uk

Preparation

Step 1

Defrost 5 spring roll wrappers

Preheat oven to 185C (fan oven)

Soften the onion in a little olive oil then add the garlic and ginger

Add the carrots, cook for a minute or two then add the mushrooms and cabbage.

After another minute or two add the water chestnut and coriander.

Keep the veg on a low heat and mix in the mushroom sauce, Chinese five spice and sesame oil.

Take off the heat and allow to cool until you are able to handle the filling.

Use about a tablespoon of filling for each roll and place just below halfway down the wrapper

Fold over the corner and roll oncer

Fold the sides into the middle of the wrapper

Roll again towards the far corner, dab some egg along the top corner and finish rolling

Bake for 15 minutes or until golden brown and crispy