Indonesian spring rolls

10 servings

Ingredients

Quantity Ingredient
10 Waterchestnuts
5 ounces Pineapple; approximately
White wine
1 bunch Scallions; chopped
2 teaspoons Minced garlic
2 cups Bean sprouts
1 cup Mushrooms; diced
Salt and pepper
20 Wonton wrappers
1 cup Egg Beaters® 99% egg substitute; see note

Directions

In processor, put chestnuts and pulse. Put in bowl. Process pineapple and add to chestnuts. Saute scallions, garlic, bean sprouts, and mushrooms in wine. Add to chestnut/pineapple mixture and mix.

Fill wrappers with one of the points facing you. Fold point to center, cover with left then right point and roll. Brush with eggbeaters and bake at 400F for 15 minutes.

Note - Recipe called for 2 each eggbeaters. This was interpretted as 2x1/2-cup containers. Source: Lightly Ethnic, personal cookbook.

EACH 79 cals, 0.4g fat - est by mc and kitpath 4/27/99 Recipe by:

Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Apr 27, 1999, converted by MM_Buster v2.0l.

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