Crispy Baked Veggie Spring Rolls
1 oz dried bean thread noodles (glass noodles)*
2 teaspoons sesame oil*
4 cups broccoli slaw mix (about 8 ounces)
1/4 cup chopped green onions
3 tablespoons reduced-sodium soy sauce
2 garlic cloves, minced
4 fresh shiitake mushrooms, stemmed, caps thinly sliced
1 teaspoon grated fresh ginger root
24 sheets phyllo dough, (14 inches x 9 inches)
Refrigerated butter-flavored spray (I used Parkay)
Soak noodles in hot water for 30 minutes. Drain, and cut noodles into 1/2-inch pieces with a scissors (about 2/3 cup), set aside.
Preheat sesame oil in nonstick skillet. Add the slaw mix, onions, mushrooms, soy sauce, garlic, and ginger. Cook for 2-3 minutes or until slaw is wilted. Remove from the heat. Place one sheet of phyllo dough on a work surface with a long side facing you; spritz with butter spray and brush to evenly. Repeat with two more sheets of phyllo, spritzing and brushing each layer. (Keep remaining phyllo dough covered with waxed paper and a damp towel to avoid drying out.) Cut the stack widthwise into two 14-in. x 4-1/2-in. strips. Place 1/4 cup of veggie mixture along one short side of each rectangle. Fold in long sides; starting at the filling edge, roll up tightly. Place seam side down on ungreased baking sheets. Spritz top with butter spray. Repeat with remaining phyllo and filling.
Bake at 350° for 25-30 minutes, then broil 6 in. from the heat for 5 minutes or until golden brown. Serve warm with sweet-and-sour sauce if desired.
Makes 16 Rolls, Serves 8, 2 rolls each
Fat: 2 g
Carbohydrates: 26 g
Fiber: 1.6 g
Protein: 4.3 g
*Sesame oil and glass noodles can be found in the Asian section of most grocery stores.