Crunchy Spring Rolls
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 213.9
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 858.9 mg
- Total Carbs: 41.0 g
- Dietary Fiber: 4.1 g
- Protein: 7.1 g
View full nutritional breakdown of Crunchy Spring Rolls calories by ingredient
Introduction
Adapted from an epicurious.com egg roll recipe (Bon Appetit Feb 1996). Healthy and tasty. Great with some dipping sauce. Adapted from an epicurious.com egg roll recipe (Bon Appetit Feb 1996). Healthy and tasty. Great with some dipping sauce.Number of Servings: 2
Ingredients
-
1 tsp sesame oil
3 green onions, chopped
2 cloves garlic, minced
2 tbsp minced & peeled ginger root
4 shiitake mushrooms, without stems, sliced finely
1 carrot, cut into matchsticks
2 small zucchini, peeled and cut into matchsticks
3 cups fresh spinach, chopped
4 tsp low-sodium soy sauce
1 cup fresh bean sprouts
8 Spring Roll Skins
Directions
Heat sesame oil in a wok or pan. Add onions, garlic, and ginger. Heat for 1 minute.
Add mushrooms, carrot, zucchini, and spinach. Heat until spinach wilts - but veggies are still crunchy. Stir while heating. Once spinach has wilted, add 4 tsp low-sodium soy sauce. Cook about 30 seconds, making sure soy sauce is distributed.
Remove from heat, drain (let it sit in a colander) until majority of moisture has dripped off. I just waited about 5-10 minutes, I was hungry. ; ) It just means that you will have more 'moist' working material.
Wet spring roll skins. Place scoop of cooked veggies on skin, top with fresh bean sprouts. Roll spring roll. This is where you can get creative!
That's it! I suggest serving these with some dipping sauce. The flavor is good, but not very strong, and it needs a little kick.
Makes 8 Spring Rolls.
Number of Servings: 2
Recipe submitted by SparkPeople user OUTOFTHEBOX.
Add mushrooms, carrot, zucchini, and spinach. Heat until spinach wilts - but veggies are still crunchy. Stir while heating. Once spinach has wilted, add 4 tsp low-sodium soy sauce. Cook about 30 seconds, making sure soy sauce is distributed.
Remove from heat, drain (let it sit in a colander) until majority of moisture has dripped off. I just waited about 5-10 minutes, I was hungry. ; ) It just means that you will have more 'moist' working material.
Wet spring roll skins. Place scoop of cooked veggies on skin, top with fresh bean sprouts. Roll spring roll. This is where you can get creative!
That's it! I suggest serving these with some dipping sauce. The flavor is good, but not very strong, and it needs a little kick.
Makes 8 Spring Rolls.
Number of Servings: 2
Recipe submitted by SparkPeople user OUTOFTHEBOX.