BAKED EGG ROLLS

The Guardian (Charlottetown) - - FOOD - Food Net­work star Melissa d’Ara­bian is an ex­pert on healthy eat­ing on a bud­get. She is the au­thor of the cook­book, “Su­per­mar­ket Healthy.” http://www.melis­sadara­bian.net

Start to fin­ish: 1 hour 20 min­utes (1 hour ac­tive) Makes 15 eggrolls 1 tsp veg­etable oil, plus 1 tbsp 1 link spicy turkey sausage (about 1/5 pound), cas­ing re­moved 8 ounces but­ton mush­rooms, finely chopped (or pulsed in a food pro­ces­sor) 3/4 cup finely chopped cel­ery (about 2 medium stalks) 3/4 cup shred­ded car­rot (about 1 medium car­rot) 3 cloves gar­lic, minced 1 tbsp minced fresh ginger 3 scal­lions, white and green parts, chopped 1 cup frozen peas, thawed 2 cups finely chopped Napa cab­bage (or reg­u­lar cab­bage) 1 tsp sesame oil 3 tbsp low-sodium soy sauce 1 tsp corn­starch 15 large (5- or 6-inch) egg roll (won­ton) wrap­pers Heat the oven to 400 F. Line a bak­ing sheet with foil, then set a wire rack over it. Mist the rack with cook­ing spray. In a large saute pan over medium-high, heat 1 tsp of veg­etable oil. Add the sausage and cook, break­ing it up with a wooden spoon. Once cooked, trans­fer the sausage to a plate and set aside, leav­ing the resid­ual oil in the pan. Re­turn the pan to the heat and add the mush­rooms, cel­ery and car­rot. Cook un­til the mush­rooms are soft, about 5 min­utes. Add the gar­lic, ginger and scal­lions, then cook un­til fra­grant, about 1 minute. Add the peas, cab­bage and sesame oil and cook un­til the cab­bage soft­ens, an­other 2 or 3 min­utes. Mean­while, in a small bowl mix to­gether the soy sauce and corn­starch with 1 ta­ble­spoon of wa­ter. Pour the mix­ture into the pan with the veg­eta­bles, then add the sausage. Stir, then cover and cook for 2 min­utes. Re­move the pan from the heat and al­low to cool just un­til eas­ily han­dled. Set a won­ton wrap­per on the work sur­face. Spoon a cou­ple ta­ble­spoons of the veg­etable mix­ture onto the wrap­per. Start with one side and roll up the wrap­per over the fill­ing, fold­ing in the sides as you go. As you fin­ish rolling, use a fin­ger to spread a lit­tle wa­ter on the edge to help cre­ate a seal. Re­peat with re­main­ing wontons and fill­ing. Place the egg rolls on the rack on the pre­pared bak­ing sheet. Use the re­main­ing 1 tbsp of oil to brush the egg rolls. Bake un­til golden and crispy, about 20 min­utes. If you do not have a bak­ing rack, place the egg rolls di­rectly on the bak­ing sheet and turn the egg rolls over half­way through the cook time. Nutri­tion in­for­ma­tion per serv­ing: 140 calo­ries; 25 calo­ries from fat (18 per cent of to­tal calo­ries); 2.5 g fat (0 g sat­u­rated; 0 g trans fats); 5 mg choles­terol; 350 mg sodium; 23 g car­bo­hy­drate; 2 g fi­bre; 1 g sugar; 6 g pro­tein.

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