Tightrope Vegetable Spring Rolls

Roll up, roll up, the circus is in town - and its full of exciting and delicious treats!

The ingredient of Tightrope Vegetable Spring Rolls

• 2 tsp olive oil
• 1 large carrot peeled cut into matchsticks
• 1 garlic clove crushed
• 125g can corn kernels drained
• 4 green onions thinly sliced
• 2 tsp soy sauce
• 1 tbsp sweet chilli sauce
• 8 large frozen spring roll wrappers thawed
• alfa one rice bran oil spray
• 2 tbsp white sugar
• 1 2 small lebanese cucumber finely chopped

The Instruction of tightrope vegetable spring rolls

• preheat oven to 180cu00b0 160u00b0c fan forced line a baking tray with baking paper heat oil in a medium saucepan over medium high heat add carrot and garlic cook stirring for 2 minutes or until carrot has softened stir in corn onion soy sauce and 2 teaspoons sweet chilli sauce cook stirring for 2 minutes or until slightly thickened set aside to cool
• place 1 spring roll wrapper on a flat surface place one eighth of carrot mixture along 1 edge fold in ends roll up firmly to enclose filling place on prepared tray repeat with remaining wrappers and carrot mixture spray rolls with oil bake for 20 minutes or until golden
• meanwhile place sugar 1 4 cup cold water and remaining sweet chilli sauce in a saucepan over medium heat cook stirring for 5 minutes or until sugar has dissolved bring to the boil reduce heat to low simmer without stirring for 5 minutes or until thickened slightly remove from heat set aside to cool slightly stir in cucumber
• serve spring rolls with sauce mixture

Nutritions of Tightrope Vegetable Spring Rolls

fatContent: 80 304 calories
saturatedFatContent: 2 1 grams fat
carbohydrateContent: 0 4 grams saturated fat
sugarContent: 13 4 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 1 5 grams protein
sodiumContent: 5 milligrams cholesterol

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