Whether crispy-fried or oven-baked (for a low-fat treat!), these veggie-filled take-out favorites will have everyone requesting seconds
1 bag (12 oz.) broccoli slaw mix
1/2 cup diced red peppers
1/4 cup chopped scallions
2 Tbs. vegetable oil
2 tsp. grated fresh *gingerroot *
2 tsp. chopped garlic
3 Tbs. teriyaki sauce
16 flour spring-roll wrappers for frying, thawed
Vegetable oil for frying
1/2 cup duck sauce
2. Arrange spring-roll wrappers on work surface. Divide broccoli mixture evenly among centers of wrappers. Brush edges of wrappers with water; fold in sides and roll to secure filling, pressing firmly to seal.
3. Fill deep skillet with 1" oil and heat to 350°F. In batches, cook spring rolls 1 1/2 min. or until golden brown, turning once. Drain on paper towel. Serve with duck sauce.
Make it healthier: Heat oven to 350°F. Place spring rolls on greased baking sheet; lightly coat with cooking spray. Bake 15 min. or until golden, turning once.
Active time: 30 min.
Total time: 1 hr.
Per serving: Cal. 176 Pro. 2g Carb. 9g Fiber 1g Sug. 1g
Chol. 0mg Sod. 205mg Total fat: 16g Sat. 10g Trans. 0g
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