Spring rolls with rainbow salad

Serves 4

I love spring rolls but unfortunately they are very high in calories and saturated fat. This is a wonderful healthy alternative; it includes all the taste and great texture from Brace's bread as well as loads of healthy crunch from the vegetables inside.

Ingredients

8 thick slices Brace's white or wholemeal bread, crusts removed
1 small carrot, peeled and cut into very thin matchsticks
8 mange tout or sugar snap peas, finely shredded
2 spring onions, finely shredded
4 small shitake or button mushrooms, shredded
¼ leek, rinsed and finely shredded
40g bean sprouts
1 egg beaten together with 2 tablespoons milk
3 tablespoons sesame seeds
One-cal spray oil
Salad: 4 lettuce leaves, washed and drained
1 red pepper, deseeded and cut into thin slices
1 yellow pepper, deseeded and cut into thin slices
¼ cucumber, peeled, deseeded and shredded
¼ red onion, peeled and cut into very thin slices
1 tablespoon mustard cress

Dip:

4 tablespoons unsweetened apple juice or orange juice
1 teaspoon wine vinegar
½ teaspoon tomato purée
½ teaspoon honey
½ green chilli, deseeded and finely chopped

Instructions

Preparation time: 25 minutes
Cooking time: 15 minutes

Preheat the oven to gas mark 6, 200c, 400f. Roll out each slice of bread as thinly as possible. Place the carrot, mange tout, spring onion, mushroom, leek and bean sprouts in a bowl and mix well. Place a tablespoon of the mixture along the edge of each slice of bread; if there is any over, mix it in with the salad. Roll each slice up like a cigar, brush all over with the egg and milk and then roll them in the sesame seeds. Place on a lightly oiled baking tray and spray the rolls with one-cal oil several times. Bake in the oven for about 15 minutes, until crisp and golden. While the rolls are cooking, prepare the salad. Put a lettuce leaf on each plate, mix all the salad ingredients together and spoon onto the lettuce leaves. Finally, mix together all the ingredients for the dip and serve with the spring rolls and salad.