Quorn Spring Rolls with Chilli & Coriander Dipping Sauce
||45 mins total
Spring rolls are usually high in fat as they’re deep fried, but this light oil brush and bake option reduces their fat content considerably.
100g egg noodles
3 tbsp olive oil
2 garlic cloves, crushed
125g quorn chicken style pieces
8 spring onions, sliced
1 large carrot, grated
1 tsp dried chilli flakes
20 spring roll wrappers, or make your own with filo pastry
2 eggs beaten
For the Dip
2 tbsp runny honey
2 tbsp chilli sauce
2 tbsp fresh chopped coriander
Cook the egg noodles in salted water for 3-4 minutes, drain well and cut into 5cm / 2 inch lengths.
Preheat the oven to 200c.
Heat the oil in a frying pan, add the garlic and lightly fry for 1 minute.
Add the quorn pieces and seal each side for about 3 minutes, until cooked through. Stir in the spring onions, carrot, beansprouts and chilli flakes, and cook for another minute.
Brush the spring roll wrappers on one side with a little beaten egg. Spoon a little filling onto each wrapper and roll up, make sure the filling is completely enclosed.
Brush each spring roll with a little olive oil and place on a baking sheet. Bake for 10-12 minutes until golden.
In a bowl mix together all the ingredients for the chilli and coriander dip. Serve with the spring rolls.
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