Figure Friendly Spring Rolls

Purple cabbage, also known as red cabbage, is a member of the Brassica Family of vegetables. It is a cruciferous vegetable that is very low in calories and high in water content. The high water content allows you to consume a large portion, for few calories. It is rich in Vitamin C and Vitamin K. Purple cabbage also contains fiber which helps to produce a feeling of satiety and fullness. It is especially high in anthocyanins which is an antioxidant that works to support your immune system and has cancer preventing properties. These Corned Beef & Cabbage Spring Rolls put a twist on traditional Irish cuisine and are diet friendly for guests watching their figure. The recipe calls for a relatively small portion of lean corn beef considering you are making 10 spring rolls. Using reduced fat Swiss cheese is a great way to keep the fat and sodium down. Plus, they are baked instead of fried which lowers the fat content from traditional spring rolls.

Shopping Tip: When shopping for purple/red cabbage, look for a head with leaves packed tightly together. You can store red cabbage in your refrigerator for up two weeks!

CORNED BEEF & CABBAGE SPRING ROLLS

Ingredients:

10 egg roll wrappers

1lb shredded purple cabbage

1 medium onion, finely minced

1 tsp caraway seeds, optional

1 Tbs olive oil

½ lb thinly sliced corned beef, julienne

½ tsp ground black pepper

4 oz. shredded Swiss cheese, chilled

Thousand Island dressing

Instructions

1) Sauté the minced onion and cabbage in olive oil over a medium heat until cooked and most liquid has evaporated. Remove from heat. Stir in pepper, caraway seeds, onion, and cheese. Mix thoroughly. Set aside.

2) Add 6 slices of corned beef and then cabbage from the left to right side of the egg roll wrapper. You may have to adjust amounts, less or more, depending on the size of the wrapper or desired fullness. Fold left and right sides of wrapper over edges of filling. Roll wrapper from bottom. Repeat with remaining egg roll wrappers.

3) Heat the oven to 375F.  Bake egg rolls until golden brown. Serve hot with a side of Thousand Island dressing.