Indonesian spring rolls
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | Waterchestnuts | |
| 5 | ounces | Pineapple; approximately |
| White wine | ||
| 1 | bunch | Scallions; chopped |
| 2 | teaspoons | Minced garlic |
| 2 | cups | Bean sprouts |
| 1 | cup | Mushrooms; diced |
| Salt and pepper | ||
| 20 | Wonton wrappers | |
| 1 | cup | Egg Beaters® 99% egg substitute; see note |
Directions
In processor, put chestnuts and pulse. Put in bowl. Process pineapple and add to chestnuts. Saute scallions, garlic, bean sprouts, and mushrooms in wine. Add to chestnut/pineapple mixture and mix.
Fill wrappers with one of the points facing you. Fold point to center, cover with left then right point and roll. Brush with eggbeaters and bake at 400F for 15 minutes.
Note - Recipe called for 2 each eggbeaters. This was interpretted as 2x1/2-cup containers. Source: Lightly Ethnic, personal cookbook.
EACH 79 cals, 0.4g fat - est by mc and kitpath 4/27/99 Recipe by:
Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Apr 27, 1999, converted by MM_Buster v2.0l.