Mandi: You will find a wide variety of egg roll recipes if you search TKL for: eggroll

Here is one of those you will find.

dawn (2:56:45 pm) : Low-fat eggrolls

Vietnamese Spring Rolls with Peanut
Sauce

makes 8 rolls

These delicious little bundles, with their fresh and
crisp flavors, are a
great way to begin a meal and are excellent
refreshers on hot summer days.

The rolling may take some practice, but think of all
the fun you'll have
snacking through rehearsals!

Peanut Sauce

2 1/2 T tamari
1 tsp toasted sesame oil
3 T water
1/4 c chunky Whole Foods Market organic peanut
butter
3 tsp Gulden's spicy brown mustard
1 tsp rice wine vinegar
1 tsp ginger, minced
2 tsp honey
1 tsp crushed red chile flakes

Spring Roll Ingredients

2 oz rice stick noodles
16 pcs 21-25 shrimp, cooked and peeled
1 c grated carrot
1 c mung bean sprouts
1 c cucumber, peeled, seeded, and julienned
6 large red leaf lettuce leaves
2 large red leaf lettuce leaves, rib removed,
quartered
2 T mint leaves, chopped
2 T cilantro, chopped
Spring roll wrappers

Combine ingredients for peanut sauce, set aside.
Soak rice stick noodles in
very hot water for 15 minutes, until soft.

1. Quickly dip wrapper in hot water. Wrapper will
feel rubbery.

2. Layer ingredients on wrapper.

3. Fold the bottom of wrapper over the top of the
ingredients, "lock" back.

4. Fold sides, roll up, place seam side down on
plate.
5. Cover with wet lettuce leaves to keep them from
drying out.

Nutritional information per serving (8): 160 calories,
6 g protein, 5 g
fat (1 g sat), 24 g carbohydrates, 16 mg
cholesterol, 283 mg sodium

Exchanges: 1 1/2 bread, 1 fat