Recipe of the day

Baked, not fried: Thai-style Spring Rolls

The Thai style spring roll filling has bean sprouts and thin noodles as well. For a healthy option and better crunch bake it

Ingredients

• 1 small head napa cabbage
• 1 carrot
• 1 yellow capsicum
• 1 Thai green chilli, finely chopped
• 3 cloves of garlic, finely chopped
• 1 tsp grated ginger
• 1 cup bean sprouts
• 2 tbsp chopped Thai Basil
• 1 cup bean thread glass noodles
• Soya sauce, hot garlic sauce, as per taste
• 2 tbsp oil
• 16 spring rolls sheets

Nutrient values per serving

• Cut all vegetables into match stick size strips.
• Heat a wok. Add oil. Add ginger, chilli and garlic and saute till you get nice aroma.
• Add all chopped vegetables, noodles and seasoning.
• Cook for 4-5 minutes only, you need crunch in vegetables so don't overcook it.
• Defrost the wrappers while filling cools down.
• Once filling is cold, start making the rolls.
• Take a wrapper and put one tbsp filling on one corner and roll it. Seal it.
• Preheat the oven while you are filling the rolls, so it is ready when you are done.
• Spray oil in baking dish and put all the spring rolls there.
• Bake it on 400 for 15 minutes until it is brown on both sides.
• You can deep fry it too.
• Take it out and enjoy it with hot chilli garlic sauce.