Thai Vegetable Spring Rolls
Crisp baked rolls filled with cabbage, mushrooms, carrot and tofu.
Ingredients
- 8 spring roll wrappers
- 2 cups shredded cabbage
- 1 carrot, grated
- 100 g mushrooms, finely chopped
- 100 g firm tofu, crumbled
- 2 spring onions, chopped
- 2 garlic cloves, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp neutral oil for brushing or frying
Method
- Heat sesame oil in a skillet.
- Add garlic, mushrooms, cabbage, carrot, tofu, and spring onions.
- Stir-fry for 4–5 minutes until the vegetables soften and excess moisture evaporates.
- Stir in soy sauce and let the filling cool.
- Place a small amount of filling near one corner of each wrapper.
- Fold in the sides and roll tightly, sealing the edge with water.
- Brush lightly with oil and bake at 200°C for 15–20 minutes, turning once, or air-fry until crisp.
- Serve with sweet chilli sauce if desired.
Nutrition (estimated per serving; values vary with brands, portions and cooking methods)
| Per serving | |
|---|---|
| Calories | 190 kcal |
| Protein | 8 g |
| Carbohydrates | 27 g |
| Fat | 6 g |
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