Ingredients
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20
-
6
-
2
-
1
-
2
-
1
-
1/2
-
-
-
-
-
-
-
-
Directions
Baked Spring Rolls, I love Spring Rolls but I hate deep frying! These are just as tasty as fried and definitely much lower in fat, although I don’t think they would qualify as a really low fat recipe. Spring roll wrappers can be found in the freezer or refrigerator at any good Chinese or Vietnamese grocery store., Is this recipe using Wonton Wrappers?
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Steps
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1
Done
|
Prepare the Cabbage and Carrots and Set Them Aside. |
|
2
Done
|
Fry the Meat Until Just Done With the Ginger, Salt and Sesame Oil. |
|
3
Done
|
Lift from the Pan and Put in a Large Bowl. |
|
4
Done
|
Drain Off Any Excess Fat (but Don't Wash the Pan) and Saute the Shredded Cabbage and Carrots With a Couple Tablespoons of Water, Until Just Limp and the Water Is Gone. |
|
5
Done
|
Mix With the Meat. |
|
6
Done
|
Brush Each Spring Roll Wrapper With Oil, Turn Over, and Put a Little- One Twentieth to Be Precise- of the Filling in a Tube Shape Diagonally Across One Quadrant of the Wrapper. |
|
7
Done
|
Fold in the Side Corners, Then Roll Up to Make a Neat Tube. |
|
8
Done
|
Repeat 19 More Times. |
|
9
Done
|
Lay the Finished Spring Rolls on a Lightly Oiled Cookie Tray. |
|
10
Done
|
Bake at 350f For About 30 Minutes, Until Golden Brown. |
