Healthy Vegetable Spring Rolls

Biting into a greasy Vegetable Spring Roll must be one of my ultimate closet pleasures. Whenever I visit a food market or fete, I am absolutely driven by my craving for this delicious, but “deathly” Chinese snack. I must say though, that after about the third spring roll, quilt takes over and I worry myself sick over the amount of grease I have consumed. Well, no more……
grease for me! I have found a way to reduce the grease, without compromising the taste which means I can still satisfy my craving for Spring Rolls but I no longer have to do it in the closet. In fact, making the Spring Rolls this way, is not only a healthy and nutritious option but the added benefit is that I do not have to waste a whole bottle of cooking oil in the process.
Whenever I talk to people about easy supper ideas and even mention some of the “exotic” ingredients, I immediately get the we-cannot-afford-that-look. So although us as foodies can justify just about any exotic
ingredient as a necessity when we go shopping, I like to invent recipes that are easy to make but also not so hard on the budget. I have to say in my own defense though, that ingredients like sesame oil and a good soy sauce, lasts forever so I only buy it once in a while.  I promise you, these spring rolls are cheap as chips and although I made mine in the Phillips Air Fryer, you could make them in your oven…no problem!

Healthy Vegetable Spring Rolls
(make as many as you like)

spring roll wrappers – available from a Chinese Supermarket
½ cabbage – sliced in very thin strips – as for coleslaw
2 large carrots – grated on the coarse side
a dash of say sauce
a few drops of sesame – optional
egg noodles – optional
toasted sesame seeds
about 100ml vegetable oil
1 egg white – beaten

Heat some of the oil in a an and saute the vegetables on a very high heat. Add the soy and sesame oil of you are using, otherwise just salt will do. The vegetables must still have a crunch so do not overcook. Remove from the heat and allow to cool down and then add the toasted sesame seeds. Place the spring roll wrappers on a flat surface and brush the sides with the egg white. Spoon some of the vegetable mix onto the wrapper and fold the sides in and then roll up. Place on a baking sheet with fold side at the bottom. Repeat until you have used up all the vegetable mix. Brush the spring rolls with a little oil and bake  for 10 minutes or until the pastry has a golden color. Alternatively, place in the basket of the Air Fryer and bake at 200C for about 5-8 minutes. Serve piping hot with this Sweet and Sour Dipping Sauce.

 Sweet and Sour Sauce
3/4 cup white sugar
¼ cup white vinegar or rice vinegar
a dash of soy
 2 tsp grated fresh ginger
2 heaped tsp corn flour mixed with a little water
2 sliced of pineapple – cut into very small dice
Place vinegar, sugar, ginger and pineapple in a small pot and bring to the boil. Add the soy sauce and then thicken with the cornflour.

Other Chinese Recipes