Mini Spring Rolls

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Mini Spring Rolls

Mini Spring Rolls
2 tbsp. sesame oil
3 cups shredded coleslaw (cabbage and carrot blend)
1 cup chopped shiitake mushrooms (optional)
1 tbsp. grated fresh ginger
3 green onions, thinly sliced
1 head baby bok choy, coarsely chopped
1 (8- oz.) can sliced water chestnuts, drained and chopped
3 tbsp. teriyaki sauce (plus extra for dipping)
48 small square wonton wrappers (in our Produce Dept.)
Vegetable oil for frying

These tasty rolls may be made ahead, then baked in a 400°F oven to crisp just before serving. 

Prep: 30 minutes, Cook: 10 minutes, Serves: 6

1. Heat sesame oil over high heat in a large wok or skillet. Add vegetables and stir-fry for about 5 minutes or until vegetables are crisp-tender. Remove from heat and stir in teriyaki sauce.

2. Place equal amounts of filling diagonally in the center of each wrapper. Brush the edges with water and fold the bottom corner up over the filling. Fold in the sides like an envelope. Roll up and place flap side down on a tray until ready to cook.

3. Fry in very hot oil for about 2 minutes or until golden brown on both sides; then drain well on paper towels. Serve with additional teriyaki sauce or sweet and sour sauce.

Nutritional Information:
(based on 1 roll): 200 calories, 5 g protein, 9 g total fat (1 g sat., 0 g trans), 27 g carbohydrate, 3 g fiber, 3 g sugar, 5 mg cholesterol, 480 mg sodium, 4 points


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