2 cups shredded savoy cabbage (I didn't have any, so I just used regular cabbage.)
2 cups shredded carrots
1 can bean sprouts
1 can water chesnuts, chopped
3 green onions, chopped
2 tbsp Soy Sauce (I didn't have low sodium on hand. I will use it next time.)
1 tsp ground ginger
1 tbsp cornstarch
1/4 cup water
14 Egg Roll wrappers
1 tsp olive oil
Heat oil in a large pan. Add cabbage, sprouts, carrots, chestnuts and ginger and saute until vegetable begin to get tender, but not too soft. In a small bowl, mix water and cornstarch until blended well. Add mixture to pan, as well as soy sauce and green onions. Cook until the sauce begins to thicken. Remove from heat and set aside to cool. Preheat oven to 400 degrees. When the veggie mixture is cool, spoon two tablespoons onto each egg roll wrap and fold (see FTLOC site for good pictures of this process.) Place egg rolls on sprayed cookie sheet. Spray the top of the egg rolls. Bake for 8-10 minutes, then turn. Bake another 5-7 minutes, until golden and crispy. Serve with sweet chili sauce.
MFP nutritional info before dipping sauce, 14 servings: 185 calories 2 grams of fat 4 grams of protein 562 milligrams of protein
Carrot Ginger Rice
2-3 cups prepared white rice (I didn't have basmati rice on hand)
2 carrots shredded
2 cups chicken broth
2 tsp olive oil
1/2 white onion, chopped
1 tsp ginger
4 cloves garlic (we love garlic. 1 clove just wasn't enough)
1 tsp cayenne pepper
1 tsp sea salt
1 tsp black pepper
1 tsp cilantro (I was all out of fresh cilantro, but I will use it next time.)
Prepare 1- 1 1/2 cups rice in rice cooker with broth. While it cooks, saute onion and garlic until tender, add carrots and spices and cook a little while longer. Add rice to carrot mixture, making sure everything is mixed well. Serve.
MFP nutritional info, 4 servings: 185 calories 2 grams of fat 4 grams of protein 562 milligrams of sodium
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