Ingredients
- Spring roll wraps
- 1/4 small Cabbage
- 1 large Carrot
- 1 Leek
- 1 large Zucchini
- 2 tablespoon Olive oil
Dipping Sauce recipe
- 1/2 cup fresh cilantro
- 2 crushed garlic cloves
- 1/4 cup honey
- 1/4 cup virgin olive oil
- 1/2 cup hot sweet chilli sauce
- 1 tablespoon sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Let's do it!
Preheat oven to 360F degrees
Wash and slice all vegetables to thin strips, place the olive oil on pan or wok over medium heat and cook the vegetables for 5 minutes
While stirring.
Place the cooked vegetables in a strainer for 10 minutes.
Meanwhile, prepare the dipping sauce; Add dipping sauce ingredients together in a small food processor and pulse until combined, in small pieces but not smooth.
To make the cone spring roll shape I used stainless steel baking cone.
I wrapped each spring roll wrap on the baking cone and seal it with a touch of water.
Insert the spring roll wrappers to the oven for 15 minutes or less till they get golden.
Carefully remove the spring roll wraps from the baking cone and fill them with cooked vegetables.
