Serve these spring rolls with hoisin or plum sauce for dipping and a sprinkling of chopped peanuts and fresh cilantro for a Thai-inspired garnish.
- Prep time 20 minutes
- Total time 1 hour
- Credits : Canadian Living Magazine
Ingredients
Method
In large nonstick skillet or wok, heat sesame oil over medium-high heat; sauté coleslaw until tender-crisp, about 2 minutes. Add shrimp, garlic and ginger; sauté until shrimp are slightly pink and opaque, about 2 minutes.
Add green onions, cilantro and salt; sauté for 1 minute. Scrape into bowl; refrigerate until lukewarm, about 20 minutes. Drain, discarding any excess liquid.
Place 1 sheet of the phyllo on work surface; keep remaining sheets covered with damp towel (to prevent drying out). Lightly brush phyllo with some of the butter. Top with second sheet of the phyllo; lightly brush with some of the remaining butter. Cut layers in half lengthwise. Spoon 1/4 cup of the shrimp mixture onto 1 short end of each half; roll up phyllo, 1 half at a time, folding in ends. Arrange, seam side down, on parchment paper–lined rimmed baking sheet; lightly brush with some of the remaining butter. Repeat with remaining phyllo, butter and shrimp mixture. Bake in 400°F oven until golden, about 18 minutes. Serve warm.
Makes 8 pieces.
Nutritional facts Per piece: about
- Fibre 1 g
- Sodium 212 mg
- Sugars 1 g
- Protein 7 g
- Calories 181
- Total fat 10 g
- Potassium 95 mg
- Cholesterol 57 mg
- Saturated fat 5 g
- Total carbohydrate 15 g
%RDI
- Iron 11
- Folate 12
- Calcium 3
- Vitamin A 12
- Vitamin C 8
