Slimming World Chinese Spring Rolls...

I work very close to Camseng, the Chinese superstore in Belfast, so it is really easy for me to get hold of lots of super low syn Chinese food. The wrappers I used for these Spring Rolls are 1.5 syns each, I would normally buy the Wonton Wrappers, which are slightly smaller, but only 1 syns each, but they didn't have any left. They are very cheap, around £1.50 for a packet of approx. 50 wrappers. With the big ones, you can stuff these with any ingredient you want... they are also really handy to layer in a tart dish and make goats cheese and roast tomato tartlets, yum! I also like to cook up some apples with sweetener and some nutmeg then fill the pastry and bake... you can use any fruit though, sometimes I use pear and apricot, which is delicious! I also want to mention the Tesco Value Raspberry Ripple Mousse... this is only 4 syns and tastes great with the fruit puffs I mentioned above.

You find all the wrappers in the freezer section and need to leave them out to defrost before use. They don't keep very well when they aren't cooked as you need to keep them moist, so I would normally make up as many spring rolls (or whatever I'm making with them) as I can, then throw out the leftover wrappers. There usually isn't many left.

So here is the recipe for the Spring Rolls, each one is 1.5 syns each. I was in a bit of a hurry making these as I was on my second glass of wine and was feeling the need to munch, so these are not the neatest ones I've made and look more like little parcels than rolls, but they taste great all the same.

Ingredients:

Chinese Wonton/Spring Roll Wrappers
Bag of Vale Mixed Stirfry Veg
Frylight
Soy Sauce
Lazy Garlic
Lazy Chilli
Curry Powder

First thing first... open your wrappers and separate them, they are quite thin, so be gentle or they will tear. Dampen a clean tea-towel and open it out flat. Layer the separated wrappers on the tea-towel and then fold the tea-towel in on itself to cover the wrappers. This will keep them moist while you use them.

For handiness, I always keep a bag of Tesco Value Stirfry Veg in the freezer as you can cook it straight from frozen. You can add many other things to these wrappers - shredded duck, chicken and beansprouts, minced prawns or pork etc...

Get your wok on and add the frylight, lazy chilli and lazy garlic... then empty in the whole bag of veg...

Once the veg has started to cook, add the curry powder (as much as you want) and a splash of soy sauce...

Once the veggies are cooked it's time to wrap... lay out one wrapper....

Place a spoonful of veggies in the corner of the wrapper... I've used a bit too much here, about half of that would have been better...

Wrap the spring rolls like this...

Lay them on a baking tray sprayed with frylight and put in the oven for approx. 15 minutes or until crispy...

I used too much filling in each of these which is why they didn't wrap properly, it's much easier to roll them with less filling. It's also a good idea to drain off any excess liquid from the wok as the dried the veggies, the crispier the wrapper! Tuck in!

If you do make the sweet filled ones, serve them with some of the Tesco Value Raspberry Ripple Mousse.... it's only 4 syns per tub and very tasty - I usually put one filled sweet pastry wrapper in a bowl and top with half of a tub of mousse - it's only 3.5 syns (if you use one of the big wrappers)! You could even have second helpings!