1. To make the filling, spray a large frying pan with low fat cooking spray. Add the carrots, cabbage, red pepper, prawns, beansprouts, soy sauce and five spice powder. Stir fry for 2 minutes. Remove the pan from the heat and allow the mixture to cool a little.
2. Preheat the oven to Gas Mark 5/ 190C/fan oven 170C. Line a baking sheet with non stick baking parchment.
3. Brush a sheet of filo pastry with a little of the oil. Spoon some of the filling on to one end of the pastry sheet. Roll the pastry up, tucking in the edges to enclose the filling so that you end up with a sausage shape. Repeat this process with the remaining pastry sheets until you have eight spring rolls.
4. Place the spring rolls on the baking sheet and bake for 10 minutes until they are golden and crispy Serve them hot with extra soy sauce for dipping, allowing two spring rolls per person.mmmfgfdg
These tasty. crunchy vegetable and prawn rolls hove all the ~ovour of those served in Chinese restaurants, but they ore only a fraction of the Points since they ore baked and not deep fried.
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|Serving Size: 1 Serving (139g)|
|Recipe Makes: 4|
|Calories from Fat: 73 (50%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 38mg||12 %|
|Sodium 358.6mg||12 %|
|Potassium 249.5mg||7 %|
|Total Carbohydrate 11.4g||3 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 9.3g|
|Protein 7.5g||11 %|
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Calories per serving: 146
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