Recipe - Crab Spring Rolls With Peanut Dipping Sauce

SPRING ROLLS
Vegetable oil spray
4 cup Shredded cabbage; (about 1
pound)
1 md Carrot; shredded
One half cup Bean sprouts; (about 1
ounce)
2 Green onions; thinly cut or sliced up
4 ounce Nonfat imitation crabmeat;
shredded
2 teaspoon Rice vinegar
1 teaspoon Lowsodium soy sauce
10 Spring roll wrappers; (8 x 8
inches)
1 Egg white; lightly beaten
Vegetable oil spray

DIPPING SAUCE
3 tablespoon Reducedfat peanut butter
3 tablespoon Rice vinegar
2 tablespoon Lowsodium soy sauce
2 tablespoon Water
1 Green onion; green part
only, thinly cut or sliced up
One half teaspoon Fragrant toasted sesame oil

Spray a large skillet with vegetable oil spray. Heat over mediumhigh heat
for 1 to 2 minutes. Add the cabbage and cook, stirring occasionally, for 1
to 2 minutes.

Add the carrot, bean sprouts, and green onions and cook for 1 minute,
stirring occasionally.

Add the crabmeat, vinegar, and soy sauce and cook until crabmeat is warmed
through, about 30 seconds. Remove from heat and refrigerate for at least 30
minutes.

Preheat oven to 400F/200C.

To assemble spring rolls, place a spring roll wrapper in a flat surface,
with one point of the wrapper pointing toward you. Spoon about 1/3 cup of
the filling up the middle of the wrapper. Bring the bottom point of the
wrapper over the filling. Lightly brush the two side points of the wrapper
with egg white. Bring the side points into the center of the wrapper
(wrapper will look like an unsealed envelope). Starting from the bottom,
roll the wrapper up to the top point so the filling is enclosed. Lightly
brush the top point with egg white and press to make sure the spring roll
is sealed. Lightly spray outside of spring roll with vegetable oil spray
and place on a baking sheet. Repeat with remaining wrappers.

Bake for 25 to 30 minutes, or until wrapper turns a light goldenbrown.

While spring rolls are baking, place all dipping sauce ingredients except
green onion in a medium bowl and whisk. Sprinkle dipping sauce with green
onion and serve with the spring rolls.

TIPS *Assemble spring rolls and refrigerate for up to 8 hours before
baking or up to 2 months in the freezer. Bake them cold or frozen. No need
to bring them to room temperature before baking. You may need to increase
baking time. *Don't skip the sesame oil. Because it is so flavorful, you
get a lot of taste for just a little fat.

SOURCE LowFat, LowCholesterol Cookbook (2nd ed) by American Heart
Association (1997) from kitPATh (phannema@wizard.ucr.edu)

INTRO : These golden brown, crispy spring rolls are baked not fried.
Variations: lean cooked chicken, ham, or beef instead of crab or add
mushrooms for a completely vegetarian dish. Look for the wrappers in the
freezer or extracold storage sections of the store. One roll per serving:
Calories 138; Protein 7g; Carbs 22g; Total Fat 3g; Sodium 300 mg. Serves
10. Allow 45 to 60 minutes.

Recipe by: AHA's LowFat, LowCholesterol Cookbook

Posted to Digest eatlf.v097.n005 by KitPATh phannema@wizard.ucr.edu on
Jan 06, 1998