Baked spring rolls

I love eating spring rolls but the frying factor turns me off.  I'll happily eat them if someone else has made them but when I make my own, I can't be bothered deep frying them!  This is a healthy alternative and taste just as good.

This recipe & more are featured in my cookbook 'Food before 5 - simple, affordable, make ahead meals for busy lifestyles'.  Purchase for $19.95 from www.foodbefore5.com.au

• spray oil
• 2 cloves garlic, minced
• 1/2 tsp grated ginger
• 200g pork mince (or chicken mince)
• 2 celery sticks
• 2 medium carrots, peeled
• 1 cup cabbage, finely sliced
• 1 Tbspn soy sauce
• 1 Tbspn oyster sauce
• 2 Tbspn water
• 1 tsp sugar
• 100g rice vermicelli noodles
• 13 spring roll wrappers
• sweet chilli sauce for dipping

1. Remove spring roll wrappers from freezer 30 mins prior to starting.  Leave them in packet until you are ready to use them.

2. Finely grate carrot & celery & set aside.  Use a vegetable peeler to remove stringy edge of celery before grating.

3. Spray a large frypan with oil.  Over high heat, fry garlic, ginger & mince until brown.

4.  Add celery, carrot & cabbage.  Fry for a few mins.  Add soy sauce, oyster sauce, water & sugar.  Break noodles & add them to mixture.  Cook for 3 - 5 mins or until noodles are soft.  Let mixture cool slightly. 

5.  Take spring roll sheet & place 2 spoons of mixture onto the lower part of the pastry.  Fold bottom edge up, the right & left sides over & then roll up to form a cigar shape. 

6.  Line a large oven try with baking paper.   Place spring rolls onto tray, cover with foil & refrigerate until required.  

7.  Preheat oven to 220 degrees celcius.  Uncover spring rolls, lightly spray the spring rolls with oil & bake for 15 mins or until golden.  Serve with dipping sauce.

Storage: 

Baked - in fridge, covered for up to 2 days.  Reheat in oven for a crispy pastry.  

Baked - in freezer for up to 2 months.

Unbaked - in freezer for up to 2 months.