Low protein recipes | Spring rolls

Spring rolls

Number of servings: 10

Serving size: 1 roll

In a large pot of boiling water, place the noodles and cook for 2 minutes. Remove from heat and let stand in water to finish cooking. Check often and when cooking is adequate, drain the noodles and set aside.
In a pan, heat canola oil. Cook garlic and ginger for 1 minute. Add cabbage, carrots and water. Cover and cook for a few minutes. When the cabbage is softened, add salt, sugar, rice vinegar and sesame oil. Mix well and cook until the mixture to dry.
Add the noodles to the cabbage mixture and stir well. Remove from heat.
In a shallow bowl,put warm water. Dip 1 rice paper at a time to soften. Remove the sheet from the water and place it on a flat work surface. Place 3 Tbsp (45 ml) of cabbage filling on the 1/3 of the sheet. Fold the sheet over the filling, then the two sides. Roll to the end.
Repeat the last step until you no longer trim. You should get 10 rolls.
Serve with sweet chilli sauce.