Healthy living

Vegie spring rolls

Portobello or shitake mushrooms are ideal in this recipe because of their intense flavour. You can use button mushrooms if you prefer.

Preparation time: 20 minutes

Cooking time: 5 minutes

Makes: 12


  • 2 teaspoons olive oil
  • 1 clove garlic, crushed
  • 100g portobello or shitake mushrooms, chopped
  • 4 spring onions, sliced
  • 1 medium carrot, grated
  • 3 cups Chinese cabbage, shredded
  • 1 teaspoon reduced-salt soy sauce
  • 1 teaspoon hoisin sauce
  • 1 tablespoon chilli sauce
  • 12 spring roll wrappers
  • 1 egg white, lightly beaten

Dipping sauce

  • 1/4 cup reduced-salt soy sauce
  • 2 tablespoons sweet chilli sauce 
  • 1 spring onion, chopped
  • Method

    1. Preheat oven to 200°C. Heat oil in a pan and stir-fry garlic, mushrooms, onions and carrot until lightly cooked. Stir in cabbage and cover until wilted.

    2. Remove from heat and tip into a colander to drain any liquid.

    3. Return vegetables to pan, add sauces and toss.

    4. Divide mixture between wrappers, fold in sides and roll up. Brush rolls with egg white and place on a tray lined with baking paper.

    5. Bake for 15 minutes or until golden brown. Combine all dipping sauce ingredients. Serve spring rolls hot with dipping sauce.