1/2 cup finely shredded cabbage
1/2 cup finely diced mushrooms
1/2 cup finely diced bean sprouts
1/4 cup finely shredded carrots
1/2 tablespoon oil plus enough to fry wraps
1 teaspoon soy sauce
1 package Pineapple Cilantro Vinaigrette Dressing Mix
Approximately 6 egg roll wraps
Eggs or water for sealing wraps
Stir together all vegetables. Add oil, soy sauce and Pineapple Cilantro Dressing Mix. Mix well. Scoop mix onto wraps, and follow the package directions for rolling. Heat oil in deep pan or wok. Cook egg rolls 1 to 2 minutes on each side, until golden brown.
Makes 3 servings.
Nutrition Facts:
As prepared, each serving contains 270 calories, 3.5 g of fat, 5 mg of cholesterol, 900 mg of sodium, 49 g of carbohydrates and 9 g of protein.
Ease of Preparation: Moderate
Preparation Time: 20 minutes
Cooking Time: 5 minutes
Chef Suggests:
Serve with sweet and sour sauce.
May cook in a deep-fat fryer.
May also bake the egg rolls.
Substitute diced vegetables of your choice and/or tofu.