Syn-Free Vegetable Spring Rolls (Slimming World Friendly):
Ingredients:
- Spring Roll Wrappers:
- 12 spring roll wrappers (look for ones with the lowest possible syn value or make your own using rice paper)
- Filling:
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1 cup thinly sliced bell peppers (assorted colors)
- 1 cup sliced mushrooms
- 2 cloves garlic, minced
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon grated ginger
- Salt and pepper to taste
- Low-calorie cooking spray
- Dipping Sauce:
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil (optional)
- 1 teaspoon grated ginger
- 1 clove garlic, minced
Instructions:
- Prepare the Filling:
- In a large pan or wok, spray with low-calorie cooking spray and sauté garlic and ginger until fragrant.
- Add shredded cabbage, carrots, bean sprouts, bell peppers, and mushrooms. Stir-fry until vegetables are slightly tender but still crisp.
- Season with soy sauce and oyster sauce (if using). Adjust salt and pepper to taste.
- Assemble the Spring Rolls:
- Soften the spring roll wrappers according to package instructions.
- Place a portion of the vegetable filling onto each wrapper.
- Fold in the sides and roll up tightly, sealing the edges with a little water.
- Cook or Bake:
- You can either lightly fry the spring rolls in a non-stick pan using low-calorie cooking spray until golden brown on all sides, or you can bake them in the oven at 375°F (190°C) until crispy.
- Prepare the Dipping Sauce:
- Mix together soy sauce, rice vinegar, sesame oil (if using), grated ginger, and minced garlic for a flavorful dipping sauce.
- Serve:
- Serve the syn-free vegetable spring rolls hot with the dipping sauce.
Feel free to customize the filling with your favorite vegetables and adjust the seasoning to your liking. These syn-free spring rolls are a healthier alternative while still providing a delicious and satisfying snack or appetizer.
