Sweet and Sour Spring Rolls
Prep Time: | 20 Min | Servings: | 4 servings | Difficulty: | very easy |
Ingredients:
- 1⁄2 tsp Canola oil
- 11⁄2 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:
- Spray a large non-stick skillet with non-stick cooking spray. Add 1⁄2 teaspoon of oil to skillet, swirling to coat bottom and heat over medium-high heat for 1 minute. Sautée cabbage and garlic for 3 minutes stirring constantly.
- Add green onions and bamboo shoots. Cook for 30 seconds stirring constantly. Remove from heat. Stir in soy sauce and pepper.
- 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 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 remaining phyllo and filling.
- 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 of time and warm in 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