Toasted Spring Rolls

I have always enjoyed spring rolls and I like to have them more frequently so I have modified this recipe to toast the rolls instead of frying.

This is also a great way to get the kids to eat veggies.

My kids love this.

You can use any mix of fresh veggies for the filling. Saute on high heat as you dont want to draw the water out of the veges.

Toast these just before serving as they tend to get soft if eaten later.

Ingredients

Spring roll wrappers 8 pcs
Cabbage, shredded 1/4 cup
Carrots, peeled and shredded 1/4 cup
Cauliflower, chopped small 1/4 cup
French beans, strung and chopped 10 pcs
Dried shitake mushrooms,
soaked, washed and chopped 8 pcs
Spring onions, shredded 2 stalks
Shallots, peeled and sliced 4 pcs
Garlic,peeled and chopped 2 cloves
Light soy sauce 1 tsp
Salt to taste
Black pepper 2 pinches
Oil (for stir fry and brushing) 1 tsp +1/4 tsp

Heat oil in a wok. Fry the garlic and shallots and then add the mushrooms, stir for 1/2 a minute.
Next add the beans, cauliflower and carrots.

Season with soy sauce, salt and pepper. Stir well.
Check seasoning and adjust. Turn off the heat and add the spring onions.

Let the vegetables cool.
Take a spring roll wrapper and place 1 tblsp of vegetables in a corner. Roll the wrapper tightly folding the sides inwards. Seal with beaten egg (optional).

Repeat with the rest of the mixture.
Heat an oven or a toaster oven to its highest setting.

Brush the rolls with a little oil and toast them until crispy, turning sides frequently.
Serve with spicy dipping sauce.