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Spring Rolls

Prep Time 20 minutes
Cook Time 10 minutes
Servings 4 servings
Calories 162kcal

Ingredients

  • 2 tbsp Canola oil
  • 1 cup Mushrooms sliced
  • 1 cup Shredded cabbage mix shredded
  • 2 tsp Rice wine vinegar
  • 4 Spring roll wrappers large wrappers
  • 4 tbsp Sweet chili sauce
US Customary - Metric

Instructions

  • Preheat the oven to 375 degrees.
  • Heat a nonstick pan over medium high heat. Once hot, add the oil and mushrooms. Saute until golden brown and soft. Toss in the cabbage mix and vinegar. Season with salt and pepper. Saute for 1 to 2 minutes. Drain any excess liquid. Remove from the heat.
  • Place the spring roll wrapper smooth side down with one corner pointing toward you. Brush the edges with a small amount of water to dampen. Evenly distribute the cabbage filling across the middle of the wrapper. Fold sides in and roll up tightly to seal.
  • Place the spring rolls on a foil lined baking sheet. Bake in the oven until golden brown.
  • Serve with sweet chili sauce on the side.

Nutrition

Calories: 162kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 283mg | Potassium: 122mg | Fiber: 1g | Sugar: 9g | Vitamin A: 20IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 1mg