INGREDIENTS​

• 100g bag radishes

• 200g tenderstem broccoli

• 1/2 Savoy cabbage

• 1 large carrot

• 6 spring onions

• 6 wholemeal thin wraps

• 3 peeled cloves of garlic

• 1 tsp chopped ginger

• Sesame oil

• 2 tblsp soy sauce

• 1 tbslp oyster sauce

• Salt and pepper

• 2 tsp oregano

• For sauce – I like using satay sauce to dip the rolls is (this can be found in the sauces section of this website)

 

METHOD

1. Prepare a large bowl, a large frying pan and a tray for grilling

2. Chop the cabbage and radishes into fine thing slices, grate the carrot and chop the broccoli into small pieces, add all these to the large pan

3. Drizzle with sesame oil, add black pepper, and herbs, then cook for about five minutes,

4. Next, remove the ends from the spring onions and chop into small pieces, add this to the pan, along with the oyster sauce, soy sauce, chopped ginger and minced garlic, cook for a further 5 minutes until softened and just browned

5. Spoon the mixture into the middle of the wraps (I like to use quite a lot of the filling, so there is not more wrap than filling) and then tightly roll, its good to slightly fold in the ends to hold the filling, but if you are gentle enough to not lose any filling then you can leave them open

6. Place them on a shallow tray and under the grill for about 5-10 minutes, keeping an eye on them, as they brown quite quickly

7. Once browned gently roll over to crispen up the other side

8. You can make the satay sauce while waiting for the rolls to cook

9. Once browned and crisp cut into desired pieces, sprinkle with sesame seeds, and serve with the satay sauce

10. Enjoy!