Tip of the week - Healthy4Life

Tip of the week

Tip of the week - Healthy4Life

Ingredients: Utensils:

½ white cabbage Chopping board

1 zucchini Sharp knife

2 carrots Measuring spoons

1 onion Measuring cup or jug

2 tsp crushed garlic 2 medium bowls for vegetables

1tbsp chicken stock 2 small bowls for dipping sauces

¼ cup soy sauce Wooden spoon

1 tbsp sweet chilli sauce Tongs

1 tsp of olive oil or a 5 second spray of oil Oven tray

1 pack of spring roll paper Wok

Method:

1. Finley chop cabbage and onion, grate the zucchini and carrots.

2. Pre heat the oven on 220 degrees celsius.

3. Spray the fry pan place the onion and garlic in the pan. Stir until brown.

4. Place cabbage, zucchini and carrot in the pan and stir until all ingredients are soft.

5. Place the soy sauce, chicken stock and sweet chilli sauce in the pan. Stir for 5 minutes.

6. Place all ingredients in a bowl scoop a tablespoon of mixture on to the corner of the spring roll paper. Wrap by rolling the mixture in the paper and folding in the edges.

7. Place spring rolls on a tray and cook in oven for 15 minutes.

8. Place sweet chilli sauce in a small bowl and soy sauce in another small bowl, for dipping the spring rolls.

9. Bring out and serve hot.

For more great recipes come along to Kara's cooking workshops call Kara on 5996 2878 to register.