Vegetable Spring Rolls

These have to be one of my favourites for a takeaway Chinese so I was determined to make a healthier version! Here is what I came up with!

Ingredients
1 large carrot (grated)
1 red onion (finely chopped)
1 handful beansprouts
1 tbsp sweetcorn
1 large handful of frozen peppers
1 tbsp. Tomato puree
200ml Sugar free orangeade
Canneloni Tubes (around 10)
Greaseproof paper

Method
In a small frying pan add the carrot, red onion, beansprouts, sweetcorn and frozen peppers. I used frozen peppers as they are already chopped quite small and easily cook until soft at the same time as other ingredients, fresh peppers would have taken longer!

Fry on a medium heat with a tablespoon of tomato puree and approx. 200ml of sugar free orangeade.

Fry until the mixture is cooked and sloppy but not liquid (if that makes sense!).

Stuff cannelloni tubes with the mixture. As the mixture is very moist the cannelloni tubes soften before they cook and are an ideal consistency. I made the mistake of cooking them in a glass dish and didn’t use greaseproof paper. The tubes stuck a little and I think with greaseproof paper they would have been perfect!

Cook for around 30 minutes in the oven on 200c.

NB. Whilst some people would class this as a tweak on Slimming World they are as filling as cannelloni and eaten as part of a meal so I chose not to syn them. I will leave this to your discretion whether you syn them or not.


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