Healthy Vegetable Spring Rolls
Posted on August 1, 2011 by Nina Timm in vegetables
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)
Ingredients
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
Method
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
Ingredients
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.
14 Responses to “Healthy Vegetable Spring Rolls”
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November 26, 2016
[…] Healthy Vegetable Spring Rolls […]
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January 17, 2017
[…] These Chinese Steamed Buns, bao for short are sold to millions of people on the street everyday. They also form part of a typical Chinese dim sum, which is small bite-sized portions of food. Other than Sweet and Sour Chinese Chicken, this is my absolute favorite. Opening up a bamboo steamer basket with all the tasty titbits, is like opening a gift from the gods. I love the different sauces, dumplings and rice noodle rolls and springrolls. Who on earth does not like a springroll. […]
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December 18, 2017
[…] Healthy Air Fryer Spring Rolls – Easy Cooking […]
Sprinrolls are one of my guilty pleasures, but these would make feel a little less guilty.
Delicious, Nins!
Your spring rolls are fabulous as is your sweet and sour sauce. Wish I could have a "practice" session with an air fryer – might just bite the bullet and buy one then tell the hubby.
🙂 Mandy
Oooh I love a good spring roll – so sad that the filling is often bland and tasteless though.
Spring rolls has always been my favorite item of food.
can we use some things else then cabbage in spring roll bcoz i dont like cabbage.
For filling you can use noodles, just toss some veggies with noodles and use as filling, enhances the taste of the spring roll .. 🙂
how many does this recipe make?
For filling you can use noodles, just toss some veggies with noodles and use as filling, enhances the taste of the spring roll .. 🙂
Who needs a tunnel of love when you have a tunnel of fudge! This looks fantastic!!
Wow, your kind of spring rolls is very delicious, Nina!