- Prep time 45 minutes
- Total time 1 hour
Ingredients
Method
In large skillet, heat oil over medium-high heat. Add carrot, leek, celery and peppers; cook, stirring, about 1 minute. Remove from heat. Season with salt and pepper. In fine strainer, press vegetable mixture with back of spoon to remove as much liquid as possible. Transfer vegetables to bowl, add cilantro and mix; let cool.
Preheat oven to 375°F; line baking sheet with parchment paper. On work surface, lay spring roll pastry sheets side by side diagonally to form diamonds. Spread vegetable mixture in centre of each sheet, about 2 tbsp at a time. Lightly brush edges with water. Fold bottom corner of pastry sheet over filling, then fold sides toward centre and gently roll up. Place spring rolls on prepared baking sheet, seam side down, and mist with cooking spray.
Bake until rolls are golden brown and crisp, turning halfway through cooking time, 12 to 15 minutes. Serve with Sweet & Sour Sauce. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 3 months.)
Sweet & Sour Sauce
In small saucepan, combine 1/2 cup each orange juice with pulp and no-salt-added vegetable broth, 2 tbsp each white wine vinegar, brown sugar, ketchup and chili sauce, 1 tbsp each Worcestershire sauce, grated fresh ginger and cornstarch, 1 clove garlic, finely chopped, and 1 tsp hot pepper flakes, if desired. Bring to boil and simmer until sauce has thickened, about 2 minutes. Remove from heat and let cool completely. (Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days.)
Test kitchen tip
Not a fan of cilantro? Simply replace it with green onion, which has
a milder flavour.
MAKES 20 ROLLS
Nutritional facts PER ROLL (WITH 1 TSP SAUCE)
- Iron 0.9 mg
- Fibre 1 g
- Sodium 175 mg
- Sugars 2 g
- Protein 2 g
- Calories 90
- Total fat 2 g
- Cholesterol 2 mg
- Saturated fat 0 g
- Total carbohydrate 16 g
