Ingredients
1 500g packet spring roll pastry
500g low-fat beef mince
1 tsp Chinese five spice powder
3 tbsp soy sauce
1 rainbow salad mix
or make your own using broccoli stems, carrot and beetroot strips
olive oil
for frying
sweet chilli sauce
to serve
Allergy Advice
Contains Eggs
Contains Gluten
Contains Soy
Equipment
- 1 non-stick pan
- 1 non-stick frypan
Instructions
- Remove spring roll wrappers from the freezer and allow to defrost.
- In a non-stick pan, brown mince and continue cooking until the fat renders (runs out of the mince) and then drain off the excess fat and discard.
- Add five spice powder, soy sauce and vegetables to mince and cook for a few minutes until vegetables have softened slightly.
- Allow the mince to cool while you are separating the spring roll wrappers.
- With a spring roll wrapper corner facing you, scoop a couple of tablespoons of filling across the paper, leaving enough room for the sides to be folded in. Fold the side corners in and roll it up into a log form as tightly as you can.
- Heat a little olive oil in a non stick frypan over medium heat and gently brown each side until golden and crunchy. Serve with sweet chilli sauce.
Notes
Tip
It is a good idea to keep a clean, moist tea towel on top of the wrappers to stop them drying out.
Variation
You can use any low-fat mince such as turkey, chicken or kangaroo for this recipe.
