Sweet-and-sour Spring Rolls
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | American | *web/email, Lowfat, Pastry, Vegetables | 4 | Servings |
INGREDIENTS
| Vegetable oil spray | ||
| 1/2 | t | Vegetable oil |
| 1 1/2 | c | Shredded cabbage |
| 4 | Garlic cloves, or 2-tsp | |
| minced garlic | ||
| 1/2 | c | Chopped scallions, with |
| green and white sections | ||
| 8 | oz | Canned bamboo shoots |
| drained | ||
| 2 | t | Light soy sauce |
| 1/8 | t | Pepper |
| 3 | Sheets frozen phyllo dough | |
| thawed | ||
| Vegetable oil spray | ||
| 1/2 | t | Vegetable oil |
| 1 | T | Sweet-and-sour sauce, PLUS |
| 1 | t | Sweet-and-sour sauce |
INSTRUCTIONS
Recipe ready phyllo dough sheets makes these spring rolls easy to prepare. Spray a large, nonstick skillet with vegetable oil spray. Pour 1/2 teaspoon oil in the skillet, swirling to coat the bottom. Heat over medium-high heat for 1 minute. Saute the cabbage and garlic for 3 minutes, stirring constantly. Add the green onions and bamboo shoots. Cook for 30 seconds, stirring constantly. Remove from the heat. Stir in the soy sauce and pepper. Keeping unused phyllo covered with a damp towel to prevent drying, lightly spray 1 sheet of dough with vegetable oil spray. Working quickly, cut the dough into fourths. Put three of the quarter-sheets under the towel. On the fourth piece, put 1 rounded tablespoon of the cabbage mixture 2 to 3 inches from one end. Fold that end over filling, then fold in sides and roll tightly. Set aside, seam side down. Repeat with the remaining phyllo sheets and filling. Spray or oil the skillet again. Heat over medium-high heat for 1 minute. Cook the spring rolls in skillet for 6 minutes, turning occasionally. Brush with sweet-and-sour sauce and serve. Makes 4 servings, 3 spring rolls per serving; each 94 calories (16% from fat), 2 grams fat (0 grams sat. fat), 16 grams carbohydrate, 3 grams protein, 194 mg sodium, 0 mg cholesterol, 28 mg calcium, 5 grams fiber Recipe from "The New American Heart Association Cookbook" (Times Books). Tested by Susan Selasky for the Free Press Test Kitchen. Mc from Pat Hanneman <kitpath@earthlink.net> 1/99. Recipe by: New American Heart Association Cookbook Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Jan 07, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 94
Calories From Fat: 26
Total Fat: 2.9g
Cholesterol: 0mg
Sodium: 103.9mg
Potassium: 154.5mg
Carbohydrates: 15g
Fiber: 2.3g
Sugar: 2.5g
Protein: 3g