This Asian revamp combines sweet potato and hints of ginger.
Ingredients
- 1 Tbsp extra virgin olive oil
- 1 brown onion, finely chopped
- 1 clove garlic, crushed
- 3 cm piece ginger, finely grated
- 3 cups (150 g) shredded cabbage
- 180 g orange sweet potato, peeled, coarsely grated
- 1 small capsicum, cut into thin strips
- 100 g button mushrooms, thinly sliced
- 1 tsp salt-reduced soy sauce
- 12 sheets filo pastry
- Olive oil cooking spray
- 50 g egg, lightly whisked
- 1 Tbsp sweet chilli sauce, to serve
How to Make It
- Heat oil in a large non-stick frying pan over a medium-high heat. Add onion, garlic, ginger, cabbage, sweet potato, capsicum and mushroom. Cook, stirring, for 5 minutes or until tender. Stir in soy. Transfer to a dish. Set aside for 30 minutes to cool.
- Preheat oven to 190°C (fan-forced). Line 2 oven trays with non stick baking paper. Lay 1 pastry sheet on a flat surface. Spray with cooking spray. Top with a second sheet. Spray and repeat with a third sheet. With the long side facing you, cut stack from top to bottom into 3 pieces. Spoon 2½ Tbsp of the filling on 1 short side of each pastry piece. Brush edges with a little egg. Fold in sides and roll up to enclose filling. Put on prepared tray and brush with egg. Repeat with remaining pastry sheets (to make 3 more stacks), filling and egg. Bake for 18-20 minutes or until golden.
- Serve spring rolls with sweet chilli sauce.
Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving |
% Daily Value*
|
Total Fat 7.2 g 21% |
Saturated Fat 1.3 g 7% |
Trans Fat 0.0 g |
Sodium 416 mg 7% |
carbohydrates 40 g 31% |
Dietary Fiber 5 g 13% |
Protein 9 g 18% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |