Baked Spring rolls - ThinnerTimes - Gastric Bypass Forum, Lap Band Forum, and Vertical Sleeve Gastrectomy Forum

superchick · 05-05-2008, 06:04 PM

I googled this because I LOVE spring rolls. Not sure which website this was from but if you need to know can google again. I figured the calculations and used phyllo bread instead of spring roll wrappers so as a disclaimer this is going to be off BUT you can also use phyllo as several recipes I saw also used that. Anyway I figured there can't be too big a difference in calories.

Baked spring rolls

Ingredients
20 large spring roll wrappers
6 cups finely shredded cabbage
2 large carrot, peeled and grated
1 lb lean ground turkey
2 tablespoons peeled minced fresh ginger
1 tablespoon toasted sesame oil
1/2 teaspoon salt
vegetable oil, for brushing
Directions
1Prepare the cabbage and carrots and set them aside.
2Fry the meat until just done with the ginger, salt and sesame oil.
3Lift from the pan and put in a large bowl.
4Drain off any excess fat (but don't wash the pan) and saute the shredded cabbage and carrots with a couple tablespoons of water, until just limp and the water is gone.
5Mix with the meat.
6Brush each spring roll wrapper with oil, turn over, and put a little- one twentieth to be precise- of the filling in a tube shape diagonally across one quadrant of the wrapper.
7Fold in the side corners, then roll up to make a neat tube.
8Repeat 19 more times.
9Lay the finished spring rolls on a lightly oiled cookie tray.
10Bake at 350°F for about 30 minutes, until golden brown.
Nutritional facts (20 servings) 111.7 calories, 4.1 g fat 12.2g carbs 6.3g protein

also please note the fiber and sugar was not enough that when I figure recepies I do not add them unless above 2gs. also I am sure you could use any kind of meat or tofu etc.

Thanks

Angela

superchick · 05-05-2008, 06:16 PM

INGREDIENTS
1/2 pound ground pork
1 cup finely shredded cabbage
1/4 cup finely shredded carrot
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro
1/2 teaspoon sesame oil
1/2 tablespoon oyster sauce
2 teaspoons grated fresh ginger root
1 1/2 teaspoons minced garlic
1 teaspoon chile sauce
1 tablespoon cornstarch
1 tablespoon water
12 (7 inch square) spring roll wrappers
4 teaspoons vegetable oil
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
Place pork in a medium saucepan. Cook over medium high heat until evenly brown. Remove from heat and drain.
In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chile sauce.
Mix cornstarch and water in a small bowl.
Place approximately 1 tablespoon of the pork mixture in the center of spring roll wrappers. Roll wrappers around the mixture, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal.
Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil. Bake in the preheated oven 20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 minutes,
Nutritional facts: cals 117.8 fat 5.6g carbs 11.7 protein 4.9g

again figure is based on phyllo not actual wrappers. I think if/when I try this one I will up the protein factor. probably a little less on the veggies.