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Spring rolls

  • Author: Pip Payne
  • Total Time: 40 minutes
  • Yield: 2 1x


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



  • 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)
  • low calorie cooking spray


  1. Heat oven to 180c. Pre-cook the lasagne sheets, 1 at a time in a large pan of boiling water. 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 low calorie cooking spray, 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 low calorie cooking spray, lay each spring roll seam-side down, and spray all over with more cooking spray.
  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!


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.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes