This recipe is so awesome- I love Asian food! I may be an Oklahoman, but several of my family members are Vietnamese. When our big family gets together one of the questions we always ask is “Will there be chả giòs”. Of course you have to say it with a southern drawl (like Chow Yow) because none of us could even come close to saying it right! LOL! This version of spring rolls is a lighter healthier version.. although I will always prefer the deep fat fried with meat, but that would not help the scale move in the right direction!
1/4 cup Mushrooms chopped
2 cups Cabbage, Cole Slaw Mix,
Soy Sauce, 2 tbsp
1 tbsp Canola Oil, 1 tbsp
1/4 cup Onions, chopped
2 cloves Garlic, minced
6 egg roll wrappers
1/2 cup chopped softened Rice Noodles
a dash of ginger
a dash of Cayenne
(calories not added) Newman’s Own Low Fat Sesame Ginger Salad Dressing and soy sauce for dipping
Preheat Oven to 415 degrees. Soak rice noodles in hot water in separate bowl. Spray small skillet with oil and saute mushrooms. Meanwhile heat larger skillet with 1 Tbsp. Canola oil and saute onions and garlic until tender… add cole slaw mix to this and keep cooking. Once everything is tender add soy sauce and mushrooms. After 10 minutes of soaking rice noodles- chop and place into rest of mixture.
Take an egg roll wrapper and place 2 tablespoons of mixture inside… roll according to directions. Repeat for remaining roll wrappers.
Once everything is wrapped place on an oil sprayed cookie sheet. Spray tops of egg rolls with oil or cooking spray oil.
Cook in a 425 oven for 15 minutes or until golden brown. Serve with Newman’s Own Low Fat Sesame Ginger Dressing, Soy Sauce or your favorite sauce.
Number of Servings: 6