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Vegetable Spring Rolls & Roast Pumpkin Salad

Posted Sep 11 2009 2:19pm
A couple of nights ago i remembered that i can make fabulous vegatable spring rolls...i hadn't made them for that long that they had slipped my mind. I remembered my recipie with some hard thinking and decided that they would go perfectly with my roast pumpkin salad!
I think spring rolls taste so much lovelier homemade than precooked, frozen, packaged ones. Plus they are wayyy more healthier...these ones are about 90 calories per roll, where as one deep fried roll is about 400 calories! They are actually easier to make than you would think. The spring rolls taste best accompanied by sweet chilli sauce.

Spring Roll Recipe
- 250g spring roll pastry (20 sheets)
- 3 carrotts, peeled and grated
- ¼ cabbage, shreaded
- ½ C peas
- ½ (200g) canned sweetcorn
- 1 Tblespn hoi sin sauce
- 2 Tblespn soy sauce
- 2 Tblespn vegetable oil
- 150g vermicelli noodles
- Spray on oil (in a can)

- In a wok on medium head, add oil, carrot and cabbage. Cook until carrot is softened.
- In a bowl, put vermicelli noodles and cover with boiling water, stand until noodles are soft then drain.
- Add noodles, corn, peas, soy and hoi sin sauce and cook for an additional 5 minutes.
- Fill a small bowl with water and have a pastry brush handy.
- Lay out a spring roll sheet and add a reasonable amount of the prepared filling (as pictured below).

- Fold pastry around filling as pictured below.

- Brush last open corner with water and continue folding (as above). Repeat until all 20 spring rolls are prepared. Place fold down on trays lined with grease proof paper and spray tops of rolls lightly with spray on oil.
- Cook in preheated oven for 15-20 minutes or until tops of spring rolls start to brown. Serve with sweet chilli sauce.

Below: My camera doesn't take very decent close up photos,
but this is whatthe inside of the spring rolls looks like!

So now for the delicious salad!

Roast Pumpkin Salad
- ½ can (200g) canned sweetcorn
- 1 ½ continental cucumbers, chopped
- 3 slices red onion, in half rings
- 8 pieces of semi-dried tomato, chopped up small
- 1 handful black sliced olives
- ¼ butternut pumpkin, diced
- One packet of mixed lettuce leaves
- 1-2 Tblespn vegetable oil
- Balsamic Praise dressing
- Salt and pepper

- Mix diced pumpkin with oil, spread over greaseproof lined oven tray. Cook in preheated oven on 200 degrees for 20-30 minutes or until just soft. Remove from oven and cool.

- Mix all ingredients together and add dressing and salt and pepper. Then serve.

Above: ingredients without the lettuce-the lettuce disguises the delicious ingredients!

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