baked vegetable spring rolls

2 min read

Preparation time 25 minutes, plus soaking and cooling Cooking time 15-20 minutes 16 dried Chinese mushroom low-calorie cooking spray 1 tablespoonlight soy sauce teaspoons Chinese five-spice powder 100g bean sprouts 4 spring onions, finely chopped 1 small carrot, finely chopped 1 teaspoon peeled and grated fresh root ginger 2 tablespoons oyster sauce 16 spring roll wrappers, thawed if frozen 1 tablespoon cornflour, mixed to a paste with 2 tablespoons cold water 1egg yolk, beaten salt and white pepper sweet chilli dipping sauce(see Sweet Chilli Dipping Sauce), to serve Place the dried mushrooms in a heatproof bowl, pour over boiling hot water and leave to soak for 3 minutes until softened. Drain and squeeze out the excess water. Remove and discard the stems, and finely chop the caps.

Spray a large wok or frying pan with cooking spray and heat until smoking. Add the mushrooms and stir-fry for 1-2 minutes, then stir in the soy sauce and five-spice powder. Remove from the pan and leave to cool for 10 minutes. Wipe the pan clean with kitchen paper.

Place the bean sprouts, spring onions, carrot and ginger in bowl, add the mushroom mixture and oys-ter sauce and season well with salt and white pepper. Mix well.

Lay 2 spring roll wrappers on top of each other Spoon 2 tablespoons of the filling in the centre.Brush each corner with cornflour paste. Fold the 2 opposite corners over the filling, then roll the wrapper up tightly from one of the other corners. Seal the roll with a little beaten egg yolk. Repeat with the remain-ing wrappers and filling. Arrange the rolls on a baking sheet lined with nonstick baking paper, lightly spray with cooking spray and bake in a preheated oven, 200C(400F), for 12-15 minutes, or until lightly golden and crisp. Serve immediately with sweet chilli sauce for dipping.

For mushroom bean sprout stir-fry, spray a large nonstick wok with cooking spray and heat overa high heat. Add 400(13 oz) sliced shiitake mushrooms 1 teaspoon each of grated fresh root ginger and garlic and stir-fry for 6-8 minutes. Add 1 finely chopped carrot, 6 sliced spring onions and 100g beansprouts and stir-fry for further 3-4 minutes before serving.