Cabbage, Mushroom, Beansprout Spring Rolls
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 349.3
- Total Fat: 12.2 g
- Cholesterol: 5.8 mg
- Sodium: 886.2 mg
- Total Carbs: 49.5 g
- Dietary Fiber: 6.0 g
- Protein: 10.2 g
View full nutritional breakdown of Cabbage, Mushroom, Beansprout Spring Rolls calories by ingredient
Introduction
These are SO awesome, great for appetizer, light dinner or a snack. Make up a bunch of the veggie mixture and roll them as you need them. They're even better if the veggies sit in the fridge overnight after they're cooked. YUM! These are SO awesome, great for appetizer, light dinner or a snack. Make up a bunch of the veggie mixture and roll them as you need them. They're even better if the veggies sit in the fridge overnight after they're cooked. YUM!Number of Servings: 8
Ingredients
-
1 head of cabbage, chopped
2 or 3 large carrots, shredded or grated
1 can bean sprouts
2 small cans of mushrooms, chopped
1 Tbsp garlic, more if you like
1 Tbsp soy sauce, low sodium
6 Tbsp extra light olive oil
1 Package spring roll/ wonton wrappers
7 Tbsp Dijon Mustard (for dipping)
Dash of hot pepper sauce
Directions
Saute cabbage and carrots together in olive oil until cabbage is mostly tender, salt and pepper to taste. Set aside in large bowl. Saute beansprouts and mushrooms in olive oil, add pepper sauce and soy sauce. Mix into cabbage in large bowl. Fill wrappers according to package directions, then brown in a little olive oil.
Serve with dijon mustard to dip. You should have enough veggies left over to make more later, or save it and eat over rice!
Number of Servings: 8
Recipe submitted by SparkPeople user DISHER91.
Serve with dijon mustard to dip. You should have enough veggies left over to make more later, or save it and eat over rice!
Number of Servings: 8
Recipe submitted by SparkPeople user DISHER91.