Ginger Carrot Parcels
High in Fibre
Low in Fat
Low in Saturated Fat
Low in Fat
Low in Saturated Fat
- PREP TIME: 15 mins
- COOK TIME: 20 mins
- SERVES: 6
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Ingredients
- 500g packet frozen Birds Eye Julienne Carrots
- 1 red capsicum, cut into thin strips
- 2 bok choy, finely shredded
- 1½ cups bean sprouts
- 1/3 cup ginger marmalade
- Oil spray
- 9 sheets filo pastry
- Sweet chilli sauce to serve
Instructions
- Place frozen carrots into a colander and pour over boiling water to thaw and drain well. Mix carrot, bok choy, bean sprouts and marmalade together.
- Spray each sheet of filo pastry with oil. Layer three sheets on top of each other and cut in half, repeat to make 6 squares.
- Place carrot mixture at one end and fold edges in and roll up to encase. Place on a baking tray and cook in a preheated oven at 180ºC for 20 minutes or until golden. Serve with sweet chilli sauce drizzled over.
Hint:
Omit ginger marmalade and toss vegetables in chilli sauce.
Nutritional Information
| Per Serve | |
| ENERGY |
929kJ
|
| PROTEIN |
6.50g
|
| FAT TOTAL |
2g
|
| FAT SATURATED |
0.70g
|
| CARBS TOTAL |
42.60g
|
| CARBS SUGARS |
16g
|
| SODIUM |
264mg
|
| DIETARY FIBRE |
4.0g
|
