Low Fat Chinese Dumpling Rolls

Makes 4 servings

1 tsp. finely grated fresh ginger
2 scallions, thinly sliced
1/2 cup firm tofu, crumbled
1 cup shredded bok choy or other Chinese cabbage
1/2 cup fresh mung bean sprouts
1/2 cup sliced shiitake mushrooms, stems discarded
1 tsp. Asian sesame oil
1/2 cup cooked brown rice
1 egg white, lightly beaten
1 Tbsp. soy sauce
1/2 tsp. mirin or sweet sherry
12 egg roll wrapers

Combine the first 6 ingredients. Heat a wok or skillet, add half of the
oil, and saute until the cabbage softens. Put the cooked vegetables into a
bowl and stir in the remaining oil, rice, egg white, soy sauace, and
mirin. Open the pkg. of eggroll wrappers, but keep it covered with a damp
towel to prevent the wrappers from drying out as you work. Peel a wrapper
from the block and set it on a clean, dry work surface, with 1 point
toward you, like a diamond. Put 3 Tbsp. of filling in the center. Wet the
edges of the wrapper. Fold the top points over the filling (but not all of
the way to the bottom point) then fold the 2 sides over the center
(overlapping each other slightly, then roll the filled part down so that
the bottom flap wraps around and the package becomes a tidy rectangle.
Line a steamer basket with parchment paper or lettuce or cabbage leaves.
(This keeps the dumplings from sticking.) Set the filled dumplings in a
basket over boiling water. Steam for 10 min. Or bake the dumplongs on a
baking sheet lined with parchment paper in a 350* oven for 15 min. They
can be serves at this point, or the wrappers can be crisped to a light
brown by cooking them in a little oil (about 1 tsp.) in a nonstick pan for
1 min. on each side.

Per serving ( 3 rolls) : cal 166 , prot 10 g , fat 5 g , sat fat 1g ,
carb 23 g ,
fib 2 g , sod 308 mg Points: 3

1000 Lowfat Recipes by Terrie Blonder Golson




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