Baked Vegetable Spring Rolls

These baked spring rolls are always the most popular appetizer at the party.

 

Baked Vegetable Spring Rolls
Recipe courtesy of Taste of Home Magazine, December/January 2011
Baked Vegetable Spring Rolls
Recipe courtesy of Taste of Home Magazine, December/January 2011
Prep Time Cook Time
15minutes 40 minutes
Prep Time
15minutes
Cook Time
40 minutes
Ingredients
Servings:
Units:
Ingredients
Servings:
Units:
Instructions
  1. Scrub and pierce sweet potato; place on a microwave-safe plate. Microwave, uncovered, on high for 12-14 minutes or until tender, turning once. When cool enough to handle, cut the potato in half. Scoop out the pulp discarding shell; place pulp in a small bowl and mash. Stir in the beans, onion, cilantro, lime juice, salt, cumin, jalapeno and garlic.
  2. Lightly brush water over all four edges of one wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Spread 1 tablespoon filling along one edge of wrapper; roll up tightly. Repeat with remaining wrappers and filling.
  3. Place seam side down on a baking sheet coated with cooking spray. Lightly spritz wraps with cooking spray. Bake at 375° for 15 minutes or until golden brown. Serve warm with salsa or your sauce of choice.
Recipe Notes

Nutritional Information: 1 wrap with approximately 1 tablespoon salsa = 42 calories, 1 mg cholesterol, 230 mg sodium, 8 g carbohydrate, 1 g fibre, 1 g protein.