Indonesian Spring Rolls

Categories: 2send | Appetizers | Lowfat

Serves: 10 servings

Ingredients:

10 Waterchestnuts
5 oz Pineapple; approximately
White wine
1 bn Scallions; chopped
2 ts Minced garlic
2 c Bean sprouts
1 c Mushrooms; diced
Salt and pepper
20 Wonton wrappers
1 c Egg Beaters® 99% egg
-substitute; see note

Instructions:
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.
http://ebicom.net/kitchen/page/veggies/sprnroll.htm

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

Recipe by: http://ebicom.net/kitchen/

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

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