Sweet-And-Sour Spring Rolls - New AMA Cookbook

* Exported from MasterCook *

Sweet-And-Sour Spring Rolls - New AMA Cookbook

Recipe By : New American Heart Association Cookbook
Serving Size : 4 Preparation Time :0:40
Categories : *Web/Email Lowfat
Pastry Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Vegetable oil spray
1/2 teaspoon vegetable oil
1 1/2 cups shredded cabbage
4 medium garlic cloves
or 2-tsp minced garlic
1/2 cup chopped scallions
with green and white sections
8 ounces canned bamboo shoots -- drained
2 teaspoons light soy sauce
1/8 teaspoon pepper
3 sheets frozen phyllo dough -- thawed
Vegetable oil spray
1/2 teaspoon vegetable oil
1 tablespoon sweet-and-sour sauce -- PLUS
1 teaspoon sweet-and-sour sauce

Recipe ready phyllo dough sheets makes these spring rolls easy to prepare.

1. Spray a large, nonstick skillet with vegetable oil spray. Pour 1/2
teaspoon oil in the skillet, swirling to coat the bottom. Heat over
medium-high heat for 1 minute. Saute the cabbage and garlic for 3 minutes,
stirring constantly.

2. Add the green onions and bamboo shoots. Cook for 30 seconds, stirring
constantly. Remove from the heat. Stir in the soy sauce and pepper.

3. Keeping unused phyllo covered with a damp towel to prevent drying,
lightly spray 1 sheet of dough with vegetable oil spray. Working quickly,
cut the dough into fourths. Put three of the quarter-sheets under the
towel. On the fourth piece, put 1 rounded tablespoon of the cabbage mixture
2 to 3 inches from one end. Fold that end over filling, then fold in sides
and roll tightly. Set aside, seam side down. Repeat with the remaining
phyllo sheets and filling.

4. Spray or oil the skillet again. Heat over medium-high heat for 1 minute.
Cook the spring rolls in skillet for 6 minutes, turning occasionally. Brush
with sweet-and-sour sauce and serve.

5. Makes 4 servings, 3 spring rolls per serving; each 94 calories (16% from
fat), 2 grams fat (0 grams sat. fat), 16 grams carbohydrate, 3 grams
protein, 194 mg sodium, 0 mg cholesterol, 28 mg calcium, 5 grams fiber

Recipe from "The New American Heart Association Cookbook" (Times Books).
Tested by Susan Selasky for the Free Press Test Kitchen. Mc from Pat
Hanneman <kitpath@earthlink.net> 1/99.



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