Spring Rolls
12 rolls

Spring Rolls
A spring roll recipe that can be made with chicken, pork, shrimp, or make them vegetarian. Serve these crunchy spring rolls with some homemade dipping sauce.
1 cup diced chicken, pork, or shrimp (optional)
2 tablespoons soy sauce, divided 1/2 tablespoon rice vinegar 3 cloves minced garlic, divided 1 teaspoon ground ginger 2 drops sesame oil |
1 cup finely chopped bok choy
1/2 cup finely grated carrots 1/4 cup finely chopped water chestnuts 1/4 cup finely chopped green onions 1 tablespoon oil, divided 12 sheets thawed very thin spring roll wrappers or phyllo dough |
- Pre-heat oven to 350 degrees. Coat a rimmed baking sheet with cooking spray.
- In a small bowl, mix the chicken, pork, or shrimp with 1 tablespoon soy sauce, all the rice vinegar, 1/2 the garlic, 1/2 teaspoon ginger.
- Ina second bowl, mix 1 tablespoon soy sauce, 1/2 the garlic, 1/2 teaspoon ginger, sesame oil, bok choy, carrots, water chestnuts, and the green onions.
- Heat a large skillet over medium high heat. Pour 1/2 tablespoon oil into hot pan. When oil is hot, cook the chicken pork, or shrimp about 3- 4 minutes, or until done. Remove to paper towels to drain. Wipe skillet of any juices.
- Pour 1/2 tablespoon oil in hot skillet. Place the vegetable mixture in the hot oil, stirring constantly for 2-3 minutes.
- Add the meat back into the skillet, stirring to mix with the vegetables.
- Spoon 1/12 of the meat/vegetable mixture onto one corner of a spring roll wrapper. Roll the wrapper diagonally, folding the corners and edges in as you go. Make sure not to fill them with too much filling and wrap them tightly.
- Place the spring rolls onto the prepared baking sheets, spray the tops with cooking spray.
- Bake for 20 minutes, turn over, spray the tops with cooking spray again, and bake 10-15 minutes. Serve warm.
Calories 135, Fat 2.0g, Cholesterol 12mg, Sodium 349mg
Carbohydrates 21.4g, Fiber 0.9g, Protein 7.0g
Carbohydrates 21.4g, Fiber 0.9g, Protein 7.0g