Baked Vegetable Spring Rolls Recipe

For the spring rolls:

1 tsp Very Lazy Chopped Ginger
1 tsp Very Lazy Chopped Garlic
2 tbsp dark soy sauce
½ tbsp toasted sesame oil
2 tsp Chinese five-spice powder
1 red pepper, cut into thin strips
½ courgette, cut into batons
1 large carrot, cut into thin strips
Wedge of red cabbage, shredded
2 small spring onions, white part finely sliced, green part cut lengthways into thin strips
12 square spring roll wrappers
Olive oil, for brushing

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1

Preheat the oven to 200°C, line a baking dish with greaseproof paper.
2

Combine the ginger, garlic, soy sauce, sesame oil and five-spice powder to create the flavouring. Then add the pepper, courgette, carrot, cabbage and spring onion for the filling.
3

Soak a spring roll wrapper in warm water for 10 to 15 secs, then remove and shake off the excess. Now, lay the wrapper down on a clean surface with one of the corners pointing towards you, pile a little mound of the mixed veg along the bottom corner and fold that over the filling.
4

Roll towards the centre of the wrapper. When you get halfway, fold the left and right sides towards the middle, then continue rolling until you get to the end (and it resembles a spring roll). Repeat with the rest of the wrappers.
5

Place the rolls on to the lined baking dish and brush each one with olive oil. Bake for 15 mins before flipping over and cooking for another 5 minutes.
6

While the rolls are cooking, combine the ingredients for the dipping sauce and mix well. Serve alongside the spring rolls, then tuck in.