Spring rolls with rice and stir-fried vegetables
A quick weeknight dinner of frozen spring rolls crisped in the oven, served with rice, quickly stir-fried vegetables and sweet chilli sauce for dipping.
- 25 minTime
- 16 minHands-on
- 4Portions
- ≈ 37 krper portion
- 750kcal per portion
Ingredients for 4 portions
- 8Frozen spring rolls
- 1 dlSweet chilli sauce
On the side
- 3 dlRice
- 2Carrots
- 1Bell pepper
- 150 gSugar snap peas
- 1 tbspRapeseed oil
- 1 tbspSoy sauce
Method
- Heat the oven to 225 °C, or the temperature on the spring roll packet. Bring the rice to the boil with water and salt according to the packet instructions.
- Cook the rice under a lid over a low heat for about 18 minutes.
- Lay the frozen spring rolls on a baking tray lined with baking paper and bake in the middle of the oven for about 20 minutes, until golden and crisp, turning them halfway.
- Peel the carrots and cut them into thin sticks. Deseed the pepper and cut it into strips. Trim the sugar snap peas.
- Heat the oil in a wok or large frying pan and stir-fry the vegetables over a high heat for 3–4 minutes, so they still have some crunch. Season with soy sauce.
- Serve the spring rolls with the rice, vegetables and sweet chilli sauce.
The cost is estimated from Swedish grocery prices.
