Asian

Crispy Veggie Spring Rolls (Baked) is for Lunch.

Crispy Veggie Spring Rolls (Baked) takes 15 minutes to prepare.

Crispy Veggie Spring Rolls (Baked) takes 15 minutes to cook.

Crispy Veggie Spring Rolls (Baked) makes 6 servings.

The ingredients for Crispy Veggie Spring Rolls (Baked) are:

1/4 cup Mushrooms
2 cups Cabbage, Cole Slaw Mix,
Soy Sauce, 2 tbsp
1 tbsp Canola Oil, 1 tbsp
1/4 cup Onions, raw
2 cloves Garlic, minced
6 egg roll wrappers
1/2 cup chopped softened Rice Noodles

optional: Newman's Own Low Fat Sesame Ginger Salad Dressing and soy sauce for dipping

Here is how you make Crispy Veggie Spring Rolls (Baked):

Preheat Oven to 415 degrees. Soak rice noodles in hot water in separate bowl. Spray small skillet with oil and saute mushrooms. Meanwhile heat larger skillet with 1 Tbsp. Canola oil and saute onions and garlic until tender... add cole slaw mix to this and keep cooking. Once everything is tender add soy sauce and mushrooms. After 10 minutes of soaking rice noodles- chop and place into rest of mixture. Take an egg roll wrapper and place 2 tablespoons of mixture inside... roll according to directions. Repeat for remaining roll wrappers. Once everything is wrapped place on an oil sprayed cookie sheet. Spray tops of egg rolls with oil or cooking spray oil. Cook in a 425 oven for 15 minutes or until golden brown. Serve with Newman's Own Low Fat Sesame Ginger Dressing, Soy Sauce or your favorite sauce. Number of Servings: 6

The nutritional information for Crispy Veggie Spring Rolls (Baked) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 105.4

• Total Fat: 2.4 g
• Cholesterol: 3.0 mg
• Sodium: 441.4 mg
• Total Carbs: 18.1 g
• Dietary Fiber: 0.8 g
• Protein: 2.9 g

Crispy Veggie Spring Rolls (Baked) is Asian cuisine.

The dietary needs meet for Crispy Veggie Spring Rolls (Baked) is Low Fat