| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats, Eggs | American | Appetizers, Sauces, Lowfat | 10 | Servings |
INGREDIENTS
| Vegetable oil spray | ||
| 4 | c | Shredded cabbage; (about 1 pound) |
| 1 | md | Carrot; shredded |
| 1/2 | c | Bean sprouts; (about 1 ounce) |
| 2 | Green onions; thinly sliced | |
| 4 | oz | Nonfat imitation crabmeat; shredded |
| 2 | ts | Rice vinegar |
| 1 | ts | Low-sodium soy sauce |
| 10 | Spring roll wrappers; (8 x 8 inches) | |
| 1 | Egg white; lightly beaten | |
| Vegetable oil spray | ||
| 3 | tb | Reduced-fat peanut butter |
| 3 | tb | Rice vinegar |
| 2 | tb | Low-sodium soy sauce |
| 2 | tb | Water |
| 1 | Green onion; green part only, thinly sliced | |
| 1/2 | ts | Fragrant toasted sesame oil |
INSTRUCTIONS
SPRING ROLLS DIPPING SAUCE Spray a large skillet with vegetable oil spray. Heat over medium-high heat for 1 to 2 minutes. Add the cabbage and cook, stirring occasionally, for 1 to 2 minutes. Add the carrot, bean sprouts, and green onions and cook for 1 minute, stirring occasionally. Add the crabmeat, vinegar, and soy sauce and cook until crabmeat is warmed through, about 30 seconds. Remove from heat and refrigerate for at least 30 minutes. Preheat oven to 400F/200C. To assemble spring rolls, place a spring roll wrapper in a flat surface, with one point of the wrapper pointing toward you. Spoon about 1/3 cup of the filling up the middle of the wrapper. Bring the bottom point of the wrapper over the filling. Lightly brush the two side points of the wrapper with egg white. Bring the side points into the center of the wrapper (wrapper will look like an unsealed envelope). Starting from the bottom, roll the wrapper up to the top point so the filling is enclosed. Lightly brush the top point with egg white and press to make sure the spring roll is sealed. Lightly spray outside of spring roll with vegetable oil spray and place on a baking sheet. Repeat with remaining wrappers. Bake for 25 to 30 minutes, or until wrapper turns a light golden-brown. While spring rolls are baking, place all dipping sauce ingredients except green onion in a medium bowl and whisk. Sprinkle dipping sauce with green onion and serve with the spring rolls. TIPS - *Assemble spring rolls and refrigerate for up to 8 hours before baking or up to 2 months in the freezer. Bake them cold or frozen. No need to bring them to room temperature before baking. You may need to increase baking time. *Don't skip the sesame oil. Because it is so flavorful, you get a lot of taste for just a little fat. SOURCE Low-Fat, Low-Cholesterol Cookbook (2nd ed) by American Heart Association (1997) >from kitPATh (phannema@wizard.ucr.edu) INTRO : These golden brown, crispy spring rolls are baked not fried. Variations: lean cooked chicken, ham, or beef instead of crab or add mushrooms for a completely vegetarian dish. Look for the wrappers in the freezer or extra-cold storage sections of the store. One roll per serving: Calories 138; Protein 7g; Carbs 22g; Total Fat 3g; Sodium 300 mg. Serves 10. Allow 45 to 60 minutes. Recipe by: AHA's Low-Fat, Low-Cholesterol Cookbook Posted to Digest eat-lf.v097.n005 by KitPATh <phannema@wizard.ucr.edu> on Jan 06, 1998
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