Low-fat spring roll

Baking instead of deep-frying this crispy appetiser shrinks the calories.

Simply Her Spring Roll
Serving size: 1
Calories per serving: 35kcal
Protein: 2.4g
Fat: 2.2g
Carbohydrate: 5.6g

Regular Spring Roll
Serving size: 1
Calories per serving: 127kcal
Protein: 2.4g
Fat: 9.6g
Carbohydrate: 7.6g

Ingredients (makes 15):
3 tbsp vegetable oil
1 tsp chopped ginger
125g prawns, peeled and diced
4 dried shiitake mushrooms, soaked and sliced
150g beansprouts
800g turnip, julienned
1 carrot, julienned
1 tbsp light soya sauce
1 tsp white pepper
15 mid-sized frozen spring roll wrappers, thawed
Cooking oil, to spray

Method:
1. Heat 1 tbsp vegetable oil and stir-fry ginger, prawns and mushrooms. Drain and set aside.
2. With remaining oil, stir-fry beansprouts, turnip and carrot, adding soya sauce and pepper, until vegetables soften.
3. Put the ginger, prawns and mushrooms back in. Mix well and set aside to cool.
4. Make spring rolls by rolling about 2 tbsp of filling in each wrapper, tucking in the sides neatly.
5. Place spring rolls on a baking tray lightly sprayed with oil. Make sure to tuck the edges under each spring roll so it doesn't come apart. Spray each roll lightly with cooking oil.
6. Bake in pre-heated 200 deg C oven for 30 minutes, until brown.

Tips:
Use up leftovers like duck and leek, chicken and cabbage, in spring rolls.

Recipe source: Simply Her magazine (Aug 2007)