Here's a egg roll recipe I found. I too make my own vegetable spring rolls & my family loves them. t
Take care, SPOONS 178/156/140 WW's Goal 158, Lifetime Jan 2004 Personal Goal 140, Lost: 22 lbs My
photo food log
http://www.fotolog.net/giggles
Bean & Vegetable Egg Rolls
2 POINTS per serving
Ingredients: 1 tablespoon sesame seeds 1 tablespoon dark sesame oil 2 green onions with tops,
sliced 1 tablespoon minced fresh ginger 2 cloves garlic, minced 2 cups shredded napa cabbage 1 cup
shredded carrots
1/2 cup chopped celery
2/2 cup chopped mushrooms 4 ounces fresh or canned bean sprouts, rinsed 1 can (15 ounces) chick-
peas, rinsed and drained 1-1/2 teaspoons reduced-sodium soy sauce Pepper (optional) 1 egg, beaten
12 egg roll wrappers Peanut or vegetable oil Plum Dipping Sauce (recipe follows)
Instructions:
Combine sesame seeds and sesame oil in large skillet. Cook and stir over low heat 2 to 3 minutes or
until sesame seeds begin to brown. Add green onions, ginger and garlic; cook and stir 1 to 2
minutes. Add cabbage, carrots, celery, mushrooms and bean sprouts; cover. Cook 8 minutes or until
cabbage is wilted. Stir in chick-peas and soy sauce; season to taste with pepper, if desired. Cool
10 minutes; stir in egg. Place 1/3 cup vegetable mixture near one corner of egg roll wrapper. Brush
edges of egg roll wrapper with water. Fold bottom corner of egg roll wrapper up over filling; fold
sides in and roll up. Repeat with remaining filling and egg roll wrappers. Heat 1 inch peanut oil in
large, heavy saucepan over medium-high heat until oil is 375°F; adjust heat to maintain temperature.
Fry egg rolls 3 to 5 minutes or until golden. Drain on paper towels; serve hot with Plum Dipping
Sauce. Garnish, if desired. Yield: 12 servings 2 POINTS per serving
Nutritional Information: Per serving: 118 calories, 5g protein, 3g fat (1g saturated), 3g fiber, 20g
carbohydrates, 335mg sodium.
Plum Dipping Sauce Makes about 1 cup
3/3 cup plum sauce 3 tablespoons reduced-sodium soy sauce 2 tablespoons rice wine vinegar or cider
vinegar 1 tablespoon grated fresh ginger 1 tablespoon honey 2 green onions with tops, sliced 3 to
4 drops hot chili oil (optional) Combine all ingredients in medium bowl; mix well. Cover;
refrigerate until ready to serve. Cook's Tip While preparing egg rolls, keep unused egg roll
wrappers covered with a damp towel to prevent drying out.
