- 3 teaspoons (metric) olive oil (1 for tray, 2 for cooking)
- 1 onion (diced)
- 1/2 teaspoon (metric) ginger (finely chopped or ground)
- 1 clove garlic (finely chopped)
- 1 celery stalk (chopped)
- 5 mushrooms (finely diced)
- 1 capsicum (finely diced)
- 2 cups cabbage (finely chopped)
- 1 cup (cooked ham (finely diced)
- 1/2 cup bean sprouts
- 1 tablespoon (metric) cornflour
- 1 teaspoon (metric) sweet chilli sauce
- 1 tablespoon (metric) soy sauce
- 250g frozen spring roll pastry (thawed)
- Preheat oven to 200oC.
- Brush an oven tray with 1 teaspoon of the oil.
- Heat remaining oil in a wok or frying pan over medium to high heat. Add onion, ginger and garlic and stir-fry for 1 minute.
- Add celery, mushrooms, capsicum and cabbage and stir-fry for about 3 minutes.
- Add ham and sprouts. Cover with lid and let vegetables cook for another minute.
- Meanwhile combine cornflour, sweet chilli sauce, soy sauce and herbs.
- Add the mixed sauce to the spring roll filling and heat until mixture boils and thickens.
- Remove saucepan from heat and allow to cool.
- Place 1-2 tablespoons of mixture on the bottom corner of one spring roll sheet. Fold edges of sheet in and roll up. Continue until all the mixture is used.
- Bake in a hot oven for 15-20 minutes or until the spring rolls are golden brown.
- Serve with a dipping sauce.
- Get the kids involved in making these spring rolls – it will give them an opportunity to learn how to cook something healthy and more importantly, help them to gain valuable cooking skills.
- Serving suggestion: 3-4 spring rolls per person