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Ingredientes
- vegetable oil spray
- 4 c. shredded cabbage (about 1 lb.)
- 1 med carrot shredded
- 1/2 c. bean sprouts (about 1 oz)
- 2 x green onions thinly sliced
- 4 ounce nonfat imitation crabmeat shredded
- 2 tsp rice vinegar
- 1 tsp low-sodium soy sauce
- 10 x spring roll wrappers (8 x 8 inches)
- 1 x egg white lightly beaten vegetable oil spray
- 3 Tbsp. reduced-fat peanut butter
- 3 Tbsp. rice vinegar
- 2 Tbsp. low-sodium soy sauce
- 2 Tbsp. water
- 1 x green onion green part only, thinly sliced
- 1/2 tsp fragrant toasted sesame oil
Direcciones
- Spray a large skillet with vegetable oil spray. Heat over medium-high heat for 1 to 2 min. Add in the cabbage and cook, stirring occasionally, for 1 to 2 min.
- Add in the carrot, bean sprouts, and green onions and cook for 1 minute, stirring occasionally.
- Add in the crabmeat, vinegar, and soy sauce and cook till crabmeat is warmed through, about 30 seconds. Remove from heat and chill for at least 30 min.
- 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 c. 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 min, or possibly till wrapper turns a light golden brown-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 chill for up to 8 hrs before baking or possibly up to 2 months in the freezer. Bake them cool or possibly frzn. No need to bring them to room temperature before baking. You may need to increase baking time.*Do not skip the sesame oil. Because it is so flavorful, you get a lot of taste for just a little fat.
- INTRO : These golden, crispy spring rolls are baked not fried.
- Variations: lean cooked chicken, ham, or possibly beef instead of crab or possibly add in mushrooms for a completely vegetarian dish. Look for the wrappers in the freezer or possibly extra-cool storage sections of the store. One roll per serving:
- Serves10. Allow 45 to 60 min.
- NOTES : another sauce which i like for these things is 1 part hoisin and 2 parts rice vinegar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 10 servings | |
| Calories 54 | |
| Calories from Fat 22 | 41% |
| Total Fat 2.6g | 3% |
| Saturated Fat 0.5g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 280mg | 12% |
| Potassium 158mg | 5% |
| Total Carbs 3.94g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.69g | 1% |
| Protein 4.19g | 7% |
