Rice Paper Spring Rolls

These veggie spring rolls are a delicious way to eat a variety of veggies - they’re fun to make and eat!

RECIPE:

2 eggs, beaten with some soy sauce, sesame oil and black pepper

Shiitake mushrooms, sliced
Red cabbage, shredded
Carrot, shredded or grated
Spring onions, sliced
A big handful of spinach
Sesame oil
Soy sauce
Rice vinegar
Garlic, minced
Ginger, minced

Sesame seeds
Rice paper

To serve: sweet chilli dipping sauce

1. Add a drizzle of oil to a pan on medium heat. Pour in the beaten eggs and cook until just set before flipping.
2. Roll up the egg and slice.
3. Add a drizzle of oil to the pan and cook the mushrooms until beginning to colour. Add a splash of soy sauce and cook for another 1-2 minutes.
4. Then add the rest of the vegetables (minus the spinach), a splash of soy sauce, sesame oil, rice vinegar, garlic, ginger, and cook for a few minutes. Finally add the spinach and cook until the leaves wilt. Set aside to cool slightly.
5. Soak a rice paper sheet in room temp water for a few seconds until just beginning to soften. Add 2 spoonfuls of the vegetables, a few slices of egg, sesame seeds, and roll up.
6. Brush the spring roll with oil and repeat with the rest of the rice paper sheets and filling.
7. Pan fry the spring rolls until crispy on all sides.
8. Serve with a sweet chilli dipping sauce and enjoy!

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