Asian Spring Rolls:
This recipe makes TEN HUGE spring rolls. Yes, TEN!! The entire serving only clocks in at 275 cals and it is easy to split up in two or three meals. Or one HUGE meal at the end of the day.
I buy these spring roll wrappers from a local Asian supermarket here in Charlotte. The brand name is wei-chuan. The wrappers are 20 cals each. The wrappers measure 8x8 inches. That what I mean when I say they are giant.
Heres what you need:
10 spring roll wrappers - 200 cal
1/2 bag coleslaw - 62.5 cals
1 inch shredded ginger - 2 cals (yup! lol)
pam cooking spray
salt
Heat oven to 450
Lightly spray a parchment covered cookie sheet with Pam
Remove spring roll wrappers from package and set them on a plate covered with a damp paper towel (this part is critical because they will dry up almost instantly and crack)
Saute cabbage and ginger (I add a bit of sliced onion sometimes) in a pan lightly sprayed with cooking spray for about 5 mins until tender.
Remove from pan and place in a bowl to cool a bit.
Setting up your rolling station:
Place a small bowl of water and a pastry brush (or use fingers if you dont have one) next to your wrappers.
Take a spring roll wrapper and lay it flat. Place a heaping tablespoon (or more) on the middle of the wrapper. Bring one corner down over the mixture and then fold the opposite corners over that. Roll the spring roll until you have just the last corner peeking out and moisten that with a bit of water and continue rolling until sealed. Place roll seam side down on the parchment paper.
When you are finished rolling the other 9, lightly spray the tops of the rolls with a mist of Pam. (very little is needed)
Place in oven for 8-10 minutes. Flip spring rolls over and cook an additional 5 minutes.
This recipe makes TEN HUGE spring rolls. Yes, TEN!! The entire serving only clocks in at 275 cals and it is easy to split up in two or three meals. Or one HUGE meal at the end of the day.
I buy these spring roll wrappers from a local Asian supermarket here in Charlotte. The brand name is wei-chuan. The wrappers are 20 cals each. The wrappers measure 8x8 inches. That what I mean when I say they are giant.
Heres what you need:
10 spring roll wrappers - 200 cal
1/2 bag coleslaw - 62.5 cals
1 inch shredded ginger - 2 cals (yup! lol)
pam cooking spray
salt
Heat oven to 450
Lightly spray a parchment covered cookie sheet with Pam
Remove spring roll wrappers from package and set them on a plate covered with a damp paper towel (this part is critical because they will dry up almost instantly and crack)
Saute cabbage and ginger (I add a bit of sliced onion sometimes) in a pan lightly sprayed with cooking spray for about 5 mins until tender.
Remove from pan and place in a bowl to cool a bit.
Setting up your rolling station:
Place a small bowl of water and a pastry brush (or use fingers if you dont have one) next to your wrappers.
Take a spring roll wrapper and lay it flat. Place a heaping tablespoon (or more) on the middle of the wrapper. Bring one corner down over the mixture and then fold the opposite corners over that. Roll the spring roll until you have just the last corner peeking out and moisten that with a bit of water and continue rolling until sealed. Place roll seam side down on the parchment paper.
When you are finished rolling the other 9, lightly spray the tops of the rolls with a mist of Pam. (very little is needed)
Place in oven for 8-10 minutes. Flip spring rolls over and cook an additional 5 minutes.
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