Bean and Vegetable Egg Rolls

Chickpeas add a unique flair to this Asian favorite and provide more protein than any other dried bean or pea. Fresh ginger, garlic and the delectable plum dipping sauce will tantalize your taste buds. 

Ingredients:

• 1 tablespoon sesame seeds
• 1 tablespoon dark sesame oil
• 2 green onions with tops, sliced
• 1 tablespoon minced fresh ginger
• 2 cloves garlic, minced
• 2 cups shredded napa cabbage
• 1 cup shredded carrots
• ½ cup chopped celery
• ½ cup chopped fresh mushrooms
• 4 ounces fresh or canned bean sprouts, rinsed
• 1 can (15 ounces) chickpeas, rinsed and drained
• 1-1/2 teaspoons reduced-sodium soy sauce
• Black pepper (optional)
• 1 egg, beaten
• 12 egg roll wrappers
• Peanut or vegetable oil
• Plum dipping sauce (see recipe below)

Directions:

1. Combine sesame seeds and sesame oil in large skillet. Cook and stir over low heat 2 to 3 minutes or until sesame seeds begin to brown. Add green onions, ginger and garlic; cook and stir 1 to 2 minutes. Add cabbage, carrots, celery, mushrooms and bean sprouts; cover. Cook 8 minutes or until cabbage is wilted. Stir in chickpeas and soy sauce; season to taste with pepper, if desired. Cool 10 minutes; stir in egg.

2. Place 1/3 cup vegetable mixture near one corner of egg roll wrapper. Brush edges of egg roll wrapper with water. Fold bottom corner of egg roll wrapper up over filling; fold sides in and roll up. Repeat with remaining filling and egg roll wrappers.

3. Heat 1 inch peanut oil in large, heavy saucepan over medium-high heat until oil is 375°F; adjust heat to maintain temperature. Fry egg rolls 3 to 5 minutes or until golden. Drain on paper towels; serve hot with plum dipping sauce. Garnish, if desired.Makes 12 servings.

Plum Dipping Sauce

Ingredients:

• 2/3 cup plum sauce
• 2 green onions with tops, sliced
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons rice wine vinegar or cider vinegar
• 1 tablespoon grated fresh ginger
• 1 tablespoon honey
• 3 to 4 drops hot chili oil (optional)

Directions:

1. Combine all ingredients in medium bowl; mix well. Cover; refrigerate until ready to serve.Makes about 1 cup.

Tip:While preparing egg rolls, keep unused egg roll wrappers covered with a damp towel to prevent them from drying out.

Nutritional Information:

Serving Size: 1 egg roll with about 1 tablespoon plus 1 teaspoon dipping sauce

• Calories = 118
• Total Fat = 3 g
• Saturated Fat = <1 g
• Carbohydrate = 20 g
• Protein = 5 g
• Fiber = 3 g
• Sodium = 335 mg
• Cholesterol = 18 mg

Dietary Exchange:

• Vegetable = 1
• Starch = 1
• Fat = ½

Source: http://www.diabeticcooking.com