163.                Seafood Spring Roll s

Preparation time: 10 MINUTES

Cooking time: 22 MINUTES

Serving: 4

Ingredients:

• Olive oil
• 2 teaspoon minced garlic
• 2 cups finely sliced cabbage
• 1 cup matchstick cut carrots
• 2 (4-ounce) cans tiny shrimp, drained
• 4 teaspoons soy sauce
• Salt
• Freshly ground black pepper
• 16 square spring roll wrappers

Directions:

1. Spray a fryer basket lightly with olive oil. Spray a medium sauté pan with olive oil.
2. Add the garlic to the sauté pan and cook over medium heat until fragrant, 30 to 45 seconds. Add the cabbage and carrots and sauté until the vegetables are slightly tender about 5 minutes.
3. Add the shrimp and soy sauce and season with salt and pepper, then stir to combine. Sauté until the moisture has evaporated, 2 more minutes. Set aside to cool.
4. Place a spring roll wrapper on a work surface so it looks like a diamond. Place 1 tablespoon of the shrimp mixture on the lower end of the wrapper.
5. Roll the wrapper away from you halfway, then fold in the right and left sides, like an envelope. Continue to roll to the very end, using a little water to seal the edge. Repeat with the remaining wrappers and filling.

Nutrition: Calories: 159; Total Fat: 1g; Saturated Fat: <1g; Cholesterol: 118mg; Carbohydrates: 24g; Protein: 14g; Fiber: 2g; Sodium: 941mg