Prep time: 20 minutes
Serves: 4
Ingredients:
- 1⁄2 tsp Canola oil
- 1 1⁄2 cup Shredded cabbage
- 4 cloves Garlic, minced
- 1⁄2 cup Green onions, chopped
- 8 oz. Can bamboo shoots, drained
- 2 tsp Reduced-sodium soy sauce
- 1/8 tsp Pepper
- 3 sheets Phyllo pastry
- 1⁄2 tsp Canola oil
- 1 tbsp. Canola oil
- 1 tsp Sweet and sour sauce
Directions:
1. Spray a large non-stick skillet with non-stick cooking spray. Add 1⁄2 teaspoon of oil to the skillet, swirling to coat the bottom, and heat over medium-high heat for 1 minute. Sauté cabbage and garlic for 3 minutes, stirring constantly.
2. Add green onions and bamboo shoots to the skillet. Cook for 30 seconds, stirring constantly. Remove from heat. Stir in soy sauce and pepper.
3. Lightly spray 1 sheet of dough with non-stick cooking spray. Working quickly, cut dough into quarters. Put three of the quarter sheets under a towel. On the fourth piece, put 1 rounded tablespoon of cabbage mixture 2-3 inches from one end. Fold that end over the filling, then fold in the sides, and roll tightly. Set aside, seam side down. Repeat with remaining phyllo and filling.
4. Spray and oil skillet again. Heat over medium-high heat for 1 minute. Cook spring rolls in skillet for 6 minutes, turning occasionally. Brush with sweet-and-sour sauce and serve or prepare ahead and warm in the oven before serving.
Notes: Nutritional information per serving (3 spring rolls): Protein 2.8g Total Fat 2.2g Carbohydrates 13.6g Calories 101 Sodium 197mg Cholesterol 0mg