1 tbsp extra virgin olive oil
1 brown onion, finely chopped
1 clove garlic, crushed
3 cm piece ginger, finely grated
150 g (3 cups) shredded cabbage
180 g orange sweet potato, peeled, coarsely grated
1 small capsicum, cut into thin strips
100 g button mushrooms, thinly sliced
1 tsp salt-reduced soy sauce
12 filo pastry sheets
olive oil cooking spray
50 g egg, lightly whisked
1 tbsp sweet chilli sauce, to serve
- Heat oil in a large non-stick frying pan over a medium-high heat. Add onion, garlic, ginger, cabbage, sweet potato, capsicum and mushroom. Cook, stirring, for 5 minutes or until tender. Stir in soy. Transfer to a dish. Set aside for 30 minutes to cool.
- Preheat oven to 190°C (fan-forced). Line 2 oven trays with non-stick baking paper. Lay 1 pastry sheet on a flat surface. Spray with cooking spray. Top with a second sheet. Spray and repeat with a third sheet. With the long side facing you, cut stack from top to bottom into 3 pieces. Spoon 2½ tbsp of the filling on 1 short side of each pastry piece. Brush edges with a little egg. Fold in sides and roll up to enclose filling. Put on prepared tray and brush with egg. Repeat with remaining pastry sheets (to make 3 more stacks), filling and egg. Bake for 18-20 minutes or until golden.
- Serve spring rolls with sweet chilli sauce.