Baked Spring Rolls

with a creamy protein peanut dipping sauce

crispy baked spring rolls with peanut dipping sauce
Goal healthy_eating
Total time 40 mins
Difficulty Easy
Nutritional value (per portion)
kcal 149
Protein 7 g
Fat 8 g
CARBOHYDRATES 12 g
Ingredients …

6 Persons

You will need

2 medium carrots, grated
0.25 small head red cabbage, finely shredded
75 g bean sprouts
2 spring onions, finely sliced
1 tsp cornflour
0.5 tsp garlic granules
0.25 tsp ground white pepper
0.25 tsp ground ginger
6 x 20cm squares squares filo pastry
1 tbsp vegetable oil

1.
PEANUT DIPPING SAUCE:
60 g Peanut Butter
Peanut Butter
Peanut Butter
The delicious protein snack
4.4/5
4.9900
250g
()
1.5 tbsp light soy sauce
0.5 tbsp apple cider vinegar
0.5 tsp sesame oil
2 tbsp Whey Protein
Whey Protein
Whey Protein
The highest-quality protein from pasture-raised, grass-fed cows.
4.6/5
24.9900
750g
()
3 tbsp water

Baked Spring Rolls

with a creamy protein peanut dipping sauce

By: Izy Hossack
Crispy baked spring rolls, filled with shredded vegetables and flavoured with ginger, garlic and white pepper. We use filo pastry, brushed with a bit of oil, and baked until super crispy. The best dipping sauce is made with our organic peanut butter and neutral whey protein, making it creamy and rich!

Preparation

  • Preheat the oven to 180C/350F fan (200C/400F non-fan).
  • Combine the carrot, cabbage and bean sprouts in a medium frying pan set over a medium-low heat and cover with a lid. Let steam for 4 minutes, removing the lid to stir occasionally. Tip the vegetables and spring onions into a large bowl and add the cornflour, garlic granules, white pepper and ground ginger. Stir together to combine.
  • Cut your sheets of filo pastry so you have six ~20cm squares. Place 2 heaped tablespoons of the vegetable mixture at the bottom of the sheet in the middle. Fold the sides in and then roll up into a spring roll. Repeat to use up all the filling and pastry.
  • Line a baking tray with baking paper and brush with half of the oil. Lay the spring rolls onto the tray and brush their tops with the remaining oil. Bake for 15-20 minutes until golden all over.
  • For the sauce, combine the peanut butter, soy sauce, vinegar and sesame oil in a small bowl until smooth. Add the protein powder and stir in briefly to get a thick mixture. Add the water and stir until smooth and creamy (a small whisk is helpful for this).
  • Serve the spring rolls warm with the peanut dipping sauce.
  • Enjoy!
Filo pastry is easy to find which is why we've used it here. But, if you can get spring roll wrappers instead (usually in the freezer section of Chinese grocery shops), they get even crispier in the oven than filo does!
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