Hi there! Thanks for your site and newsletter. I've been subscribed to "Living a Better Life" for several months now, and recently I created a great recipe to share... cheap, easy and healthy spring rolls. I'm sure someone thought of this before I did, but all the recipes I found were more complicated and most involved deep frying. These are only about 150 calories a piece.
Cheap, Easy, Healthy Spring Rolls
You"ll need:
1 bag of coleslaw shreds (or shred your own cabbage - 4 cups raw)
2 chicken bullion cubes, or 2 tsp bullion powder
1 tsp ground ginger
2 tbsp olive oil
Soy sauce
Egg roll wrappers (I found them in Safeway near the bagged salad for about $2. I hear some stores keep them in the freezer section.)
Preheat oven to 400 degrees. Saute the cabbage, bullion and ginger in olive oil on high heat, stirring frequently, for 3-4 minutes or until the cabbage is wilted but not mush. Add a couple splashes of soy sauce (remember both the bullion and soy sauce are salty, so you may want to taste.) Lay a wrapper on the counter with a corner facing you. Put a couple tablespoons of the cabbage mixture 2 inches from that corner and fold the corner over it. Fold the side corners in and roll down to the farthest corner. (I guess you could also roll them like a baby burrito, if that makes you happier.) Place seam side down on an ungreased cookie sheet, or pizza pan, etc. Repeat for all 12 wrappers. Spray the rolls with olive oil or Pam (for browning.) Bake for 10-15 minutes or until golden brown and crispy. They will be nuclear hot when they come out, so it's a good idea to let them rest a few minutes. This is a great reason to save those little sauce packets you get at the Chinese joint. My hub and I eat these for a meal, or as an appetizer for stir fry. The leftovers are not as crispy but still taste good. You can also add some cooked ground meat to these, but that does make them have more calories, of course. Hope you enjoy them!
Thanks again for helping "challenged" families - since my baby girl joined our family, we would be financially lost without the help of folks like you!
Submitted by Geni Mellott
Editor's Note - To make this recipe all vegetarian use veg. stock in place of chicken. I am pretty sure I've seen the veg. bullion in grocery stores, haven't used it but hopefully it's available if you'd like to try it! :o)
