Baked Spring Rolls
- 10 large spring roll wrappers (refrigerated)
- 1/2 lb extra-lean ground meat (turkey, pork, or beef)
- 1 Tbsp fresh ginger, peeled & minced
- 1-2 Tbsp sesame oil
- 1/4 tsp salt
- 3 cups cabbage, shredded
- 1 large carrot, peeled & grated
- 1 Tbsp water
- Preheat oven to 350 degrees Fahrenheit. Shred cabbage, peel and grate carrots, peel and mince ginger. In shallow frying pan, saute w meat in 1/2 Tbsp sesame oil with ginger and salt until well cooked. Transfer meat to large mixing bowl, and pour off excess oil. Return pan to heat, adding cabbage, carrots, and water, and cook until all the water has evaporated, and cabbage is clear. Toss cabbage and carrots with meat. Spray a baking sheet with nonstick, zero-calorie cooking spray. Separate spring roll wrappers carefully, and brush each with sesame oil. (This can be done as you go.) Spoon a small amount (one tenth of the mixture) into a diagonal line across one corner of a single wrapper, then fold up the top and bottom and roll into a cylindrical shape. Place finished rolls on cookie sheet and bake 15 minutes on each side, or until golden brown, spraying with zero-calorie cooking spray upon turning. Serve hot with plum or sweet-and-sour sauce.
spring roll wrappers, extralean ground meat, ginger, sesame oil, salt, cabbage, carrot, water
Taken from www.epicurious.com/recipes/member/views/baked-spring-rolls-50074868 (may not work)