I had cravings for spring rolls but not the fat that comes with it so I was determine to make my own and healthy spring rolls. I baked them instead of deep frying them. I truly believe the only thing that should be deep fried is french fries and I don’t even like them as much. They were very easy to make and we used a sweet chili sauce to dip them in. The leftovers I froze for another day. I don’t have a picture of them yet because Isabella took our camera cable and now we can’t find it and therefore can’t download any pictures. Unfortunately when we ask her what she did with it she says “mmmmm, let’s look for it later”.
12 spring rolls
6 filo dough sheets
2 garlic cloves, grated
2 carrots, grated
2 cups bean sprouts
1 large green zucchini, grated
1 tbs mirin
1 tbs canola oil + more to brush the spring rolls
salt and chili powder to taste
Preheat oven for F450 Heat 1 tbs oil in frying pan on medium heat and add garlic. Fry for one minutes, add carrots. Fry one minute, add bean sprouts and zucchini and fry for another minute. Add mirin and spices. Let cool for a few minutes. Thaw filo according to instruction. Cut the sheets in half with a scissor. Place a small amount of filling on one end of filo sheet. fold sheet edge over filling and begin rolling and half way stop and fold in sides to “lock” in the filling. Place roll with edge down on a oiled cookie sheet. Repeat with remaining filo’s. Brush oil over all spring rolls and bake until they are brown and crispy, about
