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Bean & Vegetable Egg Rolls

List of Ingredients





1 tablespoon sesame seeds
1 tablespoon dark sesame oil
2 green onions with tops, sliced
1 tablespoon minced fresh ginger
2 cloves garlic, minced
2 cups shredded napa cabbage
1 cup shredded carrots
1/2 cup chopped celery
1/2 cup chopped mushrooms
4 ounces fresh or canned bean sprouts, rinsed
1 can (15 ounces) chick-peas, rinsed and drained
1-1/2 teaspoons reduced-sodium soy sauce
Pepper (optional)
1 egg, beaten
12 egg roll wrappers
Peanut or vegetable oil
Plum Dipping Sauce (recipe follows)


Plum Dipping Sauce

Makes about 1 cup
2/3 cup plum sauce
3 tablespoons reduced-sodium soy sauce
2 tablespoons rice wine vinegar or cider vinegar
1 tablespoon grated fresh ginger
1 tablespoon honey
2 green onions with tops, sliced
3 to 4 drops hot chili oil (optional)


Recipe



Instructions:


Combine sesame seeds and sesame oil in large skillet. Cook and stir over low heat 2 to 3 minutes or until sesame seeds begin to brown. Add green onions, ginger and garlic; cook and stir 1 to 2 minutes. Add cabbage, carrots, celery, mushrooms and bean sprouts; cover. Cook 8 minutes or until cabbage is wilted. Stir in chick-peas and soy sauce; season to taste with pepper, if desired. Cool 10 minutes; stir in egg.
Place 1/3 cup vegetable mixture near one corner of egg roll wrapper. Brush edges of egg roll wrapper with water. Fold bottom corner of egg roll wrapper up over filling; fold sides in and roll up. Repeat with remaining filling and egg roll wrappers.

Heat 1 inch peanut oil in large, heavy saucepan over medium-high heat until oil is 375°F; adjust heat to maintain temperature. Fry egg rolls 3 to 5 minutes or until golden. Drain on paper towels; serve hot with Plum Dipping Sauce. Garnish, if desired.

Yield: 12 servings
2 POINTS per serving


Nutritional Information:
Per serving: 118 calories, 5g protein, 3g fat (1g saturated), 3g fiber, 20g carbohydrates, 335mg sodium.

Combine all ingredients in medium bowl; mix well. Cover; refrigerate until ready to serve.

Cook's Tip
While preparing egg rolls, keep unused egg roll wrappers covered with a damp towel to prevent drying out.