Tightrope vegetable spring rolls

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How to make Tightrope vegetable spring rolls

  • Yield : 8
  • Prep Time : 0:20
  • Cook Time : 0:24
  • Total Time : 0:44

Ingredients

  • 2 teaspoons olive oil
  • 1 large carrot, peeled, cut into matchsticks
  • 1 garlic clove, crushed
  • 125g can corn kernels, drained
  • 4 green onions, thinly sliced
  • 2 teaspoons soy sauce
  • 1 tablespoon sweet chilli sauce
  • 8 large frozen spring roll wrappers, thawed
  • Alfa One rice bran oil spray
  • 2 tablespoons white sugar
  • 1/2 small Lebanese cucumber, finely chopped

Method

  • Step 1 Preheat oven to 180C°/160°C fan-forced. Line a baking tray with baking paper. Heat oil in a medium saucepan over medium-high heat. Add carrot and garlic. Cook, stirring, for 2 minutes or until carrot has softened. Stir in corn, onion, soy sauce and 2 teaspoons sweet chilli sauce. Cook, stirring, for 2 minutes or until slightly thickened. Set aside to cool.
  • Step 2 Place 1 spring roll wrapper on a flat surface. Place one-eighth of carrot mixture along 1 edge. Fold in ends. Roll up firmly to enclose filling. Place on prepared tray. Repeat with remaining wrappers and carrot mixture. Spray rolls with oil. Bake for 20 minutes or until golden.
  • Step 3 Meanwhile, place sugar, 1/4 cup cold water and remaining sweet chilli sauce in a saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to low. Simmer, without stirring, for 5 minutes or until thickened slightly. Remove from heat. Set aside to cool slightly. Stir in cucumber.
  • Step 4 Serve spring rolls with sauce mixture.

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