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Add a photoServings: 12
Ingredients
- 1 ounce Shiitake mushrooms, dry Water
- 1/3 c. Green onions, sliced
- 2 tsp Ginger root, grated
- 1/4 c. Bell pepper, green or possibly red, seeded and chopped
- 1 c. Cabbage, minced
- 1 c. Bean sprouts, minced
- 2 tsp Sesame oil, dark
- 2 tsp Soy sauce
- 8 x Filo dough sheets Warm mustard
Directions
- Place mushrooms in bowl with warm water to cover. Let stand 10 min.
- Meanwhile, bring 2 tbsp of water to boil in a nonstick skillet over medium-high heat. Add in green onions, ginger root, bell pepper and cabbage.
- cover skillet and cook mix 2 min. Remove from heat, add in bean sprouts, sesame oil and soy sauce.
- Drain mushrooms, cut off and throw away stems, chop caps into small pcs and add in to vegetable mix. Place in colander to drain for 10 min.
- Use 1 sheet of filo dough at a time, keeping other sheets covered so they will not dry out. Lightly coat top with vegetable oil cooking spray, then mix in half. Coat again with spray.
- Cut into four pcs, about 6 1/2 X 4 1/2 inches. Place 1 tbsp filling on short side of each rectangle, mix in long sides and roll up. Place roll, seam side down, on nonstick baking sheet. Repeat till all egg rolls are assembled.
- Lightly coat tops of egg rolls with cooking spray and bake at 450 degrees till golden, 7 to 10 min. Serve at once with warm mustard.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 24g | |
| Recipe makes 12 servings | |
| Calories 14 | |
| Calories from Fat 7 | 50% |
| Total Fat 0.79g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 52mg | 2% |
| Potassium 46mg | 1% |
| Total Carbs 1.48g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.7g | 0% |
| Protein 0.55g | 1% |
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