Vegetarian spring rolls

Ingredients

• 300 g Chinese cabbage, finely shredded
• 250 g Spring roll wrappers
• 230 g Water chestnuts, drained and chopped
• 100 g Kale, finely chopped
• 3 pcs Spring onions, thinly sliced
• 1 pcs Large carrot, grated
• 2 clove Garlic, minced
• 100 g Vermicelli noodles
• 1 tbsp Peanut oil
• 1 tsp Corn flour
• 1 tbsp Soy sauce
• 1 pinch White pepper, ground

Method

1. Preheat oven to 150°C and line a baking tray with parchment paper. Lightly coat the base with cooking spray and set aside.
2. Boil some water in a saucepan. Meanwhile, place the noodles in a large heat-proof bowl. Cover the noodles with the boiled water and let it stand for 5 minutes. Drain and chop up the noodles into approximately 3-cm lengths.
3. Place a wok over high heat and add the peanut oil. Add the onions, garlic, cabbage, kale, and carrots. Stir-fry for 3 minutes then add the noodles, soy sauce, water chestnuts, and pepper. Turn off the heat and transfer the veggie mix to a bowl then allow to cool.
4. Mix the corn flour with 1tbsp of water and place a wrapper on a flat surface with one corner facing you. Brush the edges with the corn flour mix and spoon 2tbsps of the veggie mix into the corner of the wrapper. Fold the corner over the filling and roll from corner to corner. Fold the edges to enclose the filling then set aside. Do this for the remaining wrappers.
5. Arrange the spring rolls on the prepared baking tray and generously coat with cooking spray. Bake for 10-15 minutes until golden and crispy.
6. Serve hot.