Spring rolls are a takeaway favourite, but there’s no denying they’re not the healthiest food out there. This recipe takes the often oil-drenched finger food and turns it into a deliciously healthy meal that you can enjoy any night of the week. Rather than frying them in oil, this recipe bakes the spring rolls in the oven, resulting in perfectly crispy pastry without the oily hangover. The filling is equally tasty with a mix of lean pork mince, Chinese cabbage and grated carrot. A dash of Chinese five spice adds an incredible flavour that will have you coming back for more. These spring rolls are large so you’ll only need two to three per serve – although you might not be able to resist sneaking another! They’re great served with soy sauce for dipping and a side of fried rice and broccoli. Enjoy! 

Ingredients

• 1 tbsp vegetable oil 
• 500g lean pork mince
• 1 tsp Chinese five spice
• Half wombok (Chinese cabbage), finely sliced
• 1 carrot, grated
• Spring roll pastry sheets, thawed
• Soy sauce, to serve

Method

1. Preheat oven to 180C. Place a sheet of baking paper on a baking tray and set aside. 
2. Heat frying pan over a medium heat and add 1/2 vegetable oil. Add mince and cook for 1 minute. 
3. Add Chinese five spice and stir through. Cook mince, stirring occasionally until just cooked through. 
4. Let mince cool for 10-15 minutes. Meanwhile add wombok and carrot to a large bowl, then add mince and stir through to combine. 
5. Place one spring roll sheet on a clean bread board with one of the points facing you so the sheet looks like a diamond shape. Put a tablespoon of mince mixture near centre of pastry sheet — about 3cm away from point closest to you — then take the point closest to you and fold it over mince, rolling and folding in left- and right-hand side of pastry as you go to make a roll. 
6. Dab a little water onto the end of the pastry sheet and seal to the side of roll. Continue with the rest of mince and pastry sheets until mince is finished. 
7. Place spring rolls on baking tray and gently rub with remaining vegetable oil.
8. Bake in oven for 20 minutes or until pastry is golden and crispy. Serve with soy sauce. 

Have you made spring rolls before?