Spring Rolls

I have not made spring rolls in ages, but here they are on the menu again.  And they are better than ever!  I spotted an interesting recipe in my cookbook, and though that it looked like a good way to use up some rice noodles that M and I got for a prize a while back when we spent $20 at the Asian Market.  Odd, I think, to win free noodles, but there you have it.  Anyway, I loved these spirng rolls, and they came in handy for my lunch and dinner.  The egg on the outside really gave them a nice coat, and baking them really created a nice cruncy outside.  The really amazing thing, though, was that they are about 35 calories each.  That's what I call low calorie, especially if you think about all the oil that goes into other spring rolls.

Thai Spring Rolls

Makes about 20

Adapted from Low-Fat No-Fat Thai

About 2 oz cellophane noodles
2 cloves garlic, pressed
1 carrot, shredded
1 small bell pepper, cut into 1/2 inch strips
1 1/2 cups cabbage, shredded
2 green onions, finely chopped
1 small can bamboo shoots, drained
4 oz frozen tofu, thawed and chopped
2 tbsp vegetarian oyster flavoured soy sauce
2 tsp agave nectar
2 tbsp chopped cilantro
20 spring roll wrappers
2 tbsp flour mixed with water to form a thick paste
1 egg white

Bring a pot of water to a boil and add the noodles.  Remove from heat, and let sit for 20 minutes.  Drain, and roughly chop.
Meanwhile, for the filling, heat a wok over medium high heat.  Add a bit of water, and then the garlic.  Stir for a couple seconds, and toss in the bell pepper and cabbage.  After those are tender, about 3 minutes, add the carrot, green onions, bamboo, and tofu.  Heat through, and remove from heat.  Add in the cooked noodles, soy sauce, agave, and cilantro, and mix through.
Heat the oven to 425. 
To make the wraps:  Place about 2 tbsp of the filling in a line in the middle of a wrapper, horizontal to you.  Fold the edge farthest away from you over the filling to cover it, and then fold in the two sides.  With your finger, add a bit of the flour paste to the edge closest to you.  Roll the edge closest to you up to create a roll (it should seal with the flour paste).  Brush with the egg white, and place on a baking sheet coated with nonstick spray.  Repeat with remaining filling.
Bake for 10 minutes, until heated through.  Serve with a dipping sauce.

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