Baked deconstructed veg spring rolls

• Produce

  • 1 cup Bell peppers
  • 1 cup Cabbage, purple
  • 1 Handful Cabbage, purple
  • 1/2 cup Carrots
  • 1 Cilantro
  • 1 white 2 cup white part Spring onions
  • 1 Green part Spring onions

• Condiments

  • 1/2 tsp Chili sauce
  • 1 tsp Garlic paste
  • 1 tsp Ginger paste
  • 1 tsp Ketchup / sweet sauce
  • 2 tbsp Soy sauce

• Pasta & Grains

  • 20 g Noodles / glass noodles/ angel hair pasta, thin

• Baking & Spices

  • 2 Of black pepper, twists
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Sesame oil/ cooking oil

• Other

  • Accompaniment

Found on carveyourcraving.com

Description

Ingredients

• 1 cup shredded purple cabbage
• ½ cup white part of spring onions
• ½ cup shredded carrots
• 1 cup finely chopped bell peppers
• 20 grams thin noodles / glass noodles/ angel hair pasta
• 1 tablespoon sesame oil/ cooking oil
• 1 teaspoon grated ginger/ paste
• 1 teaspoon grated garlic/ paste
• 2 tablespoon soy sauce
• ½ teaspoon chili sauce
• 1 teaspoon ketchup / sweet sauce
• Salt to taste
• Couple of twists of black pepper
• For garnish
• Green part of spring onions chopped
• Chopped cilantro
• Handful of purple cabbage chopped
• Accompaniment
• Sweet chili sauce or Sriracha .

Directions

• Roughly break the noodles and boil them according to the package , drain and keep aside.
• In a non-stick pan or a wok heat up oil on medium heat.
• Add in ginger garlic paste and saute for 10 seconds.
• Add in shredded cabbage and saute for 30 seconds.
• Add in the shredded carrots and saute for 30 seconds .
• Add in the bell peppers and all the sauces .
• Cook for 1 minute.
• Fold in the noodles and black pepper and cook until well coated.
• Taste test and add salt if needed. Switch off the heat.
• Adjust the spice level or seasoning to your preference.

Nutrition