Spring rolls

A cheeky little way of making a super low-fat spring roll! 

I was very dubious when I saw the ‘lasagne sheet’ method of making spring rolls, but I tried it, and they were good! For one thing because I always have lasagne sheets in the cupboard and some odd veg knocking around so don’t have to do a special shop for the ingredients, and for another they are a great accompaniment to a home-cooked Chinese meal without adding anything deep fried.

I’ve written down the vegetables that I used- but this is completely flexible, just use what you have!

Just a note re. these and Slimming World- You may be aware of what Slimming World class as ‘tweaks’-there is a very informative post about this here, on Fopperholic’s blog. These spring rolls are not considered a tweak if you are eating them as part of a balanced main meal, however if you make a load and snack on them constantly this may affect your weightloss, so just exercise good sense when it comes to these!


My Recipe

Serves: 2
Syns: none
Healthy Extra:


  • 4 dried lasagne sheets
  • 1 carrot, chopped into fine matchsticks
  • 1/2 courgette, cut into fine matchsticks
  • 2 spring onions, trimmed and cut into fine strips
  • 1/2 red pepper, cut into thin strips
  • small handful mushrooms, cut small
  • 1 tsp Chinese 5 spice
  • 1/2 tsp soy saice
  • 1/2 tsp dried chilli flakes (optional)
  • Fry light


  1. Heat oven to 180c. Pre-cook the lasagne sheets, 1 at a time. They should take about 5 mins each, but they need to be thoroughly cooked through for the magic to work!
  2. Heat a wok and spray with Fry light, add in all the veg apart from the beansprouts
  3. Stir fry for about 3 minutes
  4. Stir in the Chinese 5 spice, soy sauce and beansprouts, remove from heat
  5. Cut each lasagne sheet in half widthways. Place a line of veg mix along the middle and roll up carefully.
  6. On a baking tray pre-sprayed with Fry light, lay each spring roll seam-side down, and spray all over with Fry light.
  7. Bake for approx 10 minutes at 180c. They may need a little longer, they are ready when the outside is crisp, brown and bubbly!

Additional Info

It's a bit of a fiddle, but do cook the lasagne sheets individually- otherwise they stick together and tear when you try to prise them apart. I learnt this from experience and impatience! Also, fresh lasagne sheets don't really work.

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