These Asian inspired Spring Rolls are great for lunch.
You can make ahead of time and just reheat when ready to eat.
Make more than one serve and freeze leftovers to defrost and enjoy another day. Try with tuna or some shredded cooked chicken if you don’t like salmon.
Ingredients (Makes 1 serve)
- 25 grams of rice vermicelli noodles
- 1 spring onion (15 grams)
- cooking oil spray
- 1/2 carrot (35 grams)
- 1/2 zucchini (55 grams)
- 1 teaspoon lemon juice (5 mls)
- 85 grams of tinned salmon, drained weight
- 4 sheets spring roll pastry (60 grams)
- 1 tablespoon Greek reduced fat, natural yoghurt (20 grams)
- 1 teaspoon sweet chilli sauce (5 mls)
Method
- Cook noodles according to packet instructions and drain well. Preheat oven to 200C.
- Grate carrot and zucchini, slice spring onion. Mix vegetables with noodles and drained salmon.
- To assemble rolls: Working with one sheet at a time place pastry on a flat surface with one corner facing you. Brush edges of pastry with some water then spoon approximately 2 tablespoons of mixture (you want to end up with enough mixture to make 4 spring rolls per serve) just below the centre-point of the pastry.
- Starting from the corner closest to you lift the pastry over the filling, fold in sides then roll all the way up. Place on a baking paper lined tray with the seam side down, then repeat with remaining pastry sheets and filling. You should be able to make 4 spring rolls per serve.
- Spray spring rolls with cooking oil then bake for 15-20 mins until golden.
- Mix together yoghurt, lemon juice and sweet chilli sauce and serve with warm spring rolls as a dipping sauce.E
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