Makes 10 spring rolls.
Preheat oven to 350 degrees Fahrenheit.
Shred cabbage, peel and grate carrots, peel and mince ginger. In shallow frying pan,
saute w meat in 1/2 Tbsp sesame oil with ginger and salt until well cooked.
Transfer meat to large mixing bowl, and pour off excess oil.
Return pan to heat, adding cabbage, carrots, and water, and cook until all the water has evaporated, and cabbage is clear. Toss cabbage and carrots with meat.
Spray a baking sheet with nonstick, zero-calorie cooking spray.
Separate spring roll wrappers carefully, and brush each with sesame oil. (This can be done as you go.)
Spoon a small amount (one tenth of the mixture) into a diagonal line across one corner of a single wrapper, then fold up the top and bottom and roll into a cylindrical shape.
Place finished rolls on cookie sheet and bake 15 minutes on each side, or until golden brown, spraying with zero-calorie cooking spray upon turning.
Serve hot with plum or sweet-and-sour sauce.
Vegetarians may substitute a comparable amount of low-fat, firm tofu for meat. Brown in oil as described, and continue with recipe as directed.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 item (66g) | ||
Recipe Makes: 1 | ||
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Calories: 37 | ||
Calories from Fat: 25 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 13.8mg | 0 % | |
Potassium 90.7mg | 2 % | |
Total Carbohydrate 3g | 1 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 1.9g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 37
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