xiaoxl/recipe_data huggingface dataset:
Vegan Mint Milanos


Ingredients:
soymilk, sugar, canola oil, vanilla extract, orange zest, flour, cornstarch, baking powder, salt

Directions:
Preheat oven to 350 degrees F Grease 2 large cookie sheets.
In a large mixing bowl, use a fork to mix milk, sugar, oil, vanilla, and zest.
Add half of the flour, along with the cornstarch, baking powder, and salt and mix well. Add the remaining flour and mix until you have a soft, pliable dough.
Make sure your hands are very clean and dry, and dust them with flour. Roll 1 tablespoon of dough into a ball, and then roll it into a log about 1 1/2 inches long.
Flatten with the palm of your hand to create an oval that is 2 inches long and 1 inch across, then straighten the edges with your fingers.
Continue with the rest of the dough, flouring your hands before you form each cookie, until you have 16 cookies placed about 1 inch apart (they don't spread much.]
Bake for 15 minutes, until tops are firm and edges are ever so slightly browned. Remove from oven and let sit for 2 minutes. Use a spatula to transfer to a cooling rack.
Melt the chocolate on the stove or in the microwave. Mix in the peppermint extract.
After 10 minutes, when the cookies are cool enough to handle, take a cookie and dip the flat bottom into the chocolate. Then take another cookie and dip it, and place the dipped sides together to form a sandwich. Don't press too hard!
Continue with the remaining cookies until you have 16 sandwiches. Place cookies in the fridge to set for at least an hour. Bring back to room temperature before serving by leaving them out for about half an hour.
Elva's Swedish Meatballs (Sma Kottbullar) (Made Lighter)


Ingredients:
ground turkey, white pepper, low sodium soy sauce, onions, margarine, egg substitute, margarine, white pepper, flour, 1% low-fat milk, cardamom, nutmeg, allspice

Directions:
In a large bowl, mix together the meats, white pepper, and soy sauce thoroughly and set aside and set aside.  In a med bowl, soak the bread crumbs in the cream and set that aside.
In a small saucepan, brown the onion in the 1 tbsp margarine. Let cool then add egg substitute to the onion mixture. Add that and the bread mixture then add that to the meat mixture. Work the mixture until well blended and smooth. Add more milk if necessary to give a smooth consistency.
Roll the meat into bite-sized meatballs and arrange them on a baking sheet and cover with plastic wrap. Chill for at least 1 hour before cooking.
Melt a 1 stick of margarine and put meatballs into a large frying pan. Let them brown, and shake the pan now and again so that they roll around, removing each one when they are ready. Add more margarine to the pan if needed. When all the meatballs are cooked, remove them from the pan. Strain juices from pan, keeping 1/4 cup of juices. wipe the pan clean.
Stir juice back into the pan with flour to create a roux. Season with more white pepper.
Pour cream and milk into the pan and stir until slightly thickened. Add cardamom, nutmeg and allspice. Cook a minute or two longer.
Return meatballs to pan and coat with sauce. Let the meatballs bubble gently for a few minutes. Serve in a large party bowl with toothpicks inserted into a few meatballs.
Cream Cheese Chicken Casserole


Ingredients:
chicken thighs, butter, onion, garlic, cream cheese, chicken broth

Directions:
Sprinkle chicken with dry salad dressing mix.
Melt butter in skillet and brown chicken.
Remove chicken to a casserole dish.
Add onion and garlic to skillet and cook slightly.
Add cream soup, cream cheese, chicken broth and salt and pepper to taste to make sauce.
Pour sauce over chicken and bake at 350 degrees for 45 minutes to an hour or until done.
Funeral Potatoes (Hash Brown Casserole)
Category: side-dish
By Peggy Warren

Go figure – everyone is being good and posting healthy meals since it is the beginning of the year, and here I am tempting you with a very unhealthy dish! You may be wondering if the title was a typo. But it's not! This side dish gets it's name because it is a popular dish for luncheons after funerals. But don't worry, you can eat this creamy, cheesy side dish anytime – not just following a funeral, thank goodness.

Ingredients:
1 ½ cups shredded Cheddar cheese blend
2 (10.5 ounce) cans condensed cream of chicken soup
2 cups sour cream
½ cup melted butter
½ cup onion, chopped
1 (32 ounce) package shredded hash brown potatoes
3 cups coarsely crushed corn flakes
2 tablespoons melted butter

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine Cheddar cheese, cream of chicken soup, sour cream, 1/2 cup melted butter, and onions in a large bowl. Gently fold in hash browns and spread out in the prepared baking dish. Cover evenly with crushed corn flakes and drizzle with 2 tablespoons melted butter. Bake in the preheated oven for 30 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 10 servings

Calories: 398.1
Fat: 35.8 g
Saturated fat: 20 g
Carbohydrates: 23.3 g
Sugars: 0.8 g
Dietary fiber: 1.5 g
Protein: 9.1 g
Cholesterol: 73.3 mg
Sodium: 631.1 mg
3-Ingredient Cake Mix Cobbler
Category: desserts
By Kristi Ford

Yummy peach cobbler made with cake mix. It makes you feel as though you are in the South on a warm sunny day. This recipe is inexpensive, easy, and surprisingly delicious!

Ingredients:
2 (15.25 ounce) cans peaches in light syrup
1 (18.25 ounce) box yellow cake mix
½ cup butter, melted

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Pour peaches into a baking dish. Sprinkle cake mix on top and pour melted butter all over. Bake in the preheated oven until golden brown, about 50 minutes.

Prep time: 5 mins
Cook time: 50 mins
Total time: 55 mins
Yields: 8 servings

Calories: 439.3
Fat: 19 g
Saturated fat: 8.4 g
Carbohydrates: 66.2 g
Sugars: 42.3 g
Dietary fiber: 2.1 g
Protein: 3.5 g
Cholesterol: 31.8 mg
Sodium: 511.7 mg
Cherie's Caramel Corn


Ingredients:
brown sugar, butter, corn syrup, salt, baking soda, pecans

Directions:
Place popcorn, pretzels, and nuts into a large bowl, set aside.
In a heavy saucepan combine sugars, butter, corn syrup, and salt. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil.
Cook and stir until candy thermometer reads 238 degrees (soft ball stage].
Remove from heat and stir in baking soda.
Quickly pour over popcorn mixture and mix thoroughly.
Turn mixture into two 13x9 baking pans.
Bake at 200 degrees for 20 minutes, then stir.
Bake for an additional 25 minutes.
Remove from over; pour onto wax paper
Add M&M's, mix well and let cool.
Break into clusters.
Store in airtight containers for plastic bags.
Ruth's Smashed Potato Bites


Ingredients:
potatoes, bacon, onion, parmesan cheese, egg

Directions:
Preheat oven to 400degrees.
Peel potatoes, and cut in half. Boil until tnder when pierced with a fork, about 20 minutes; drain.
Cook bacon in microwave until crisp; crumble into fine pieces.
Finely chop onion. Mash potatoes with bacon and onion. Form into 1 inch balls.
Combine cheese and chips. Roll balls in egg, and then in cheese/chi mix. Bake 8-10 minutes, or until hot throughout.
Moroccan Fish With Lemon and Tomatoes


Ingredients:
lemons, water, olive oil, sugar, saffron thread, flat leaf parsley, cilantro, salt, sweet paprika, cumin, black pepper, green olives, garlic cloves, onions, extra virgin olive oil, tomatoes, cilantro leaf

Directions:
Take a small nonstick skillet heated to meddium high heat and coat with cooking spray. Add lemon, 1 tbls. water, 1/2 teaspoons oil, and sugar and cook 3 minutes or until water evaporates and mixture just begins to brown, stirring frequently. Set aside.
Put remaining 2 1/2 tsps. oil in a small microwave safe bowl. Microwave at High for 10 seconds, just until oil is heated. Add saffron and let stand 10 minutes.
Combine lemon mixture, saffron mixture, chopped parsley, cilantro, salt, paprika, cumin, black pepper, olives, and garlic cloves in a large zip lock plastic bag. Add fish to bag and seal. Marinate in refrigerator 30 minutes, turning occasionally.
Preheat oven to 400*F.
Saute the onions in the 1 tbls. olive oil for a few minutes to bring out the flavor.
Layer 1 cup of the onion slices and 2 cups tomatoes on the bottom of a 13"x9" baking dish coated with cooking spray. Take the fish out of bag, reserving marinade. Top tomato with fish; pour remaining marinade from bag over fish. Cover with remaining 2 cups tomatoes and remaining 1 cup onion. Cover with foil. Bake at 400*F. for 40 minutes or until fish flakes easily when tested with a fork. Remove from oven.
Move fish and vegetables to a serving platter. Drizzle remaining liquid over fish.
Garnish with cilantro leaves, if desired. Serve immediately. Enjoy!
Makes 4 servings.
Wild Rice & Sausage Hot Dish


Ingredients:
raw wild rice, water, celery, onion, carrot, bulk pork sausage

Directions:
Cook rice according to package directions - the Minnesota hand-harvested type I use takes 35-45 minutes.
While rice is cooking, chop vegetables and add to rice pot.
Cook sausage in a skillet until browned; drain and set aside.
Once rice is done, mix sausage into pot.  Add soups; stir to combine well.  Cook over medium heat, stirring occasionally, until hot.
Egyptian Onion Pita Bread


Ingredients:
dry yeast, warm water, salt, onion powder, thyme, sugar, flour, eggs, onion, sesame seeds

Directions:
Dissolve the yeast in 1 cup warm water.
Sift together the flour and salt and mix the yeast and water.
Work the mixture into a dough and knead for several minutes.
Cover the dough with a damp cloth and let rise in a warm place for 3 hours.
Preheat oven to 350°.
Divide the dough into 6 equal portions and roll into balls.
With either your hand or a rolling pin, pat and press each ball of dough into a 5-inch circle about 1/2-inch thick.
Place on an ungreased baking sheet and bake for 10 minutes, or until the pita are light golden brown.
Spinach Salad Blues


Ingredients:
shallot, fresh blueberries, salt, sugar, raspberry vinegar, blue cheese, pecans

Directions:
Combine the shallot, 1/2 pint of the blueberries, salt, sugar, vinegar and oil in a blender and blend well.
Trim the spinach and rinse well.
Pat the spinach dry.
Combine the spinach, remaining blueberries, blue cheese and pecans in a large salad bowl and toss to mix well.
Add the blueberry vinaigrette just before serving and toss until well coated.
Best Homemade Bread - Ukrainian Style !


Ingredients:
warm water, eggs, white sugar, white flour, salt

Directions:
Using my kitchen aid mixer, put in the 2 Tbsp. yeast and add 4 cups of the flour.  Mix well and ensure this is well blended.
In another mixing bowl, combine the water, sugar, oil, salt and eggs.
On the #2 setting, or low, slowly add in the liquids to the flour and yeast mixture. Now with the mixer on, add the remaining flour,  one cup at a time.  Knead until a soft dough is formed.  Remove from the Kitchenaid bowl and place in a well-oiled mixing bowl, cover with a damp tea towel and leave to rise in a warm place.  After about 30 minutes, punch down and let rise again until double.
This dough is now ready to be shaped into loaves for bread, buns or used in your favourite recipes. Bake in a preheated 350F oven for 25-30 minutes.
Ninfa's Avocado Sauce


Ingredients:
avocado, sour cream, milk, onion, garlic clove, fresh cilantro, lemon juice

Directions:
Peel the Avocado and smash to a smooth pulp. Add the remaining ingredients and blend with a wire whip. Let stand for at least an hour before serving.
Increase to taste garlic, cilantro or pepper sauce.
Moroccan-Spiced Crab Cakes


Ingredients:
olive oil, red bell pepper, celery, scallions, fresh ginger, ground cumin, turmeric, ground cardamom, heavy cream, lump crabmeat, parsley, chives, lemon zest, cayenne pepper, salt, canola oil, cumin seed, cilantro leaf, fresh lemon juice, canola oil, salt, cayenne pepper

Directions:
Cilantro-Orange Dressing.
In a saucepan, boil the orange juice over moderately high heat until reduced to 2 tablespoons, about 8 minutes. Let cool, then transfer to a blender.
Meanwhile, in a small dry skillet, toast the cumin seeds over moderate heat, shaking the pan occasionally, until fragrant, about 2 minutes. Grind the cumin in a mortar or spice grinder.
Add the cumin to the blender along with the cilantro and lemon juice and blend until smooth. With the blender on, add the canola oil in a thin, steady stream. Season with salt and cayenne.
Crab Cakes.
Heat the olive oil in a nonstick skillet. Add the red pepper and celery and cook over moderately high heat, stirring, until the vegetables are just softened, about 2 minutes. Add the scallions and ginger and cook until the scallions are wilted, 1 to 2 minutes. Stir in the cumin, turmeric and cardamom and cook until fragrant, about 1 minute. Add the cream and boil until reduced by half, about 6 minutes. Transfer to a bowl and let cool slightly.
Add the crabmeat to the cream mixture along with 1/4 cup plus 1 tablespoon of the bread crumbs, 1 1/2 tablespoons each of the parsley and chives, and the lemon zest. Season with cayenne and salt and mix gently but thoroughly.
With moistened hands, shape the crab mixture into 8 cakes, using a scant 1/3 cup for each; the cakes should be about 3 inches wide and 3/4 inch thick. Spread the remaining bread crumbs on a large plate. Coat the crab cakes with the bread crumbs and transfer to a baking sheet lined with wax paper.
Heat 2 tablespoons of the canola oil in a medium nonstick skillet. Add half of the crab cakes and cook until browned and crisp, about 3 minutes per side. Transfer to a platter. Repeat with the remaining canola oil and crab cakes. Arrange the crab cakes on plates, drizzle with the Cilantro-Orange Dressing and garnish with the remaining 1/2 tablespoon each of the parsley and chives.
Cucumber and Pea Salad
Category: salad
By Allrecipes Magazine

Cucumbers meet peas in this creamy side dish garnished with finely chopped walnuts and basil leaves.

Ingredients:
1 pound fresh baby peas
1 cup Greek yogurt
¼ cup olive oil
3 tablespoons fresh lemon juice
1 cup chopped fresh parsley
½ cup shredded baby basil leaves, divided
salt and ground black pepper to taste
5  baby Persian cucumbers, sliced
2 tablespoons finely chopped walnuts, or to taste

Directions:
Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add peas and cook uncovered until bright green, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain. Whisk Greek yogurt, olive oil, and lemon juice together in a bowl. Add parsley, 1/4 cup basil, salt, and pepper. Stir in baby peas and cucumbers. Garnish with remaining basil and walnuts.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 8 servings

Calories: 180.4
Fat: 11 g
Saturated fat: 2.4 g
Carbohydrates: 16.5 g
Sugars: 4.1 g
Dietary fiber: 4.2 g
Protein: 6.3 g
Cholesterol: 5.6 mg
Sodium: 46.5 mg
Easy and Yummy Meatballs over Buttered Noodles


Ingredients:
sour cream, butter

Directions:
In a large slow cooker, mix together the cream of celery soup, French onion soup, and sour cream. Stir in the meatballs. Cook on high heat for 3-4 hours.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss the pasta with butter. Serve meatballs and sauce over the cooked pasta.
Lynchburg Barbecue Sauce (Low Sodium)


Ingredients:
reduced sodium ketchup, Worcestershire sauce, vinegar, lemon juice, garlic powder, dry mustard

Directions:
Mix ingredients together., Brush on meat while cooking during the last 1/2 hour of grilling.
Aunt Margie's Cole Slaw


Ingredients:
sugar, vinegar, salt, dry mustard, celery seed, cabbage

Directions:
Finely shred cabbage., Mix dressing ingredients well and pour over finely shredded cabbage., Allow to sit for several hours in the fridge before serving.
Terry's Honey-Curry Chicken


Ingredients:
chicken breasts, garlic clove, butter, margarine, honey, curry powder

Directions:
Preheat the over to 350.
In a small saucepan, melt butter with garlic, curry and honey. Add a dash or two of salt. Stir until well blended.
Put chicken breasts skin side up in a baking dish, and spread some of the curry mixture over chicken breasts.
Bake about 45 minutes, basting every 15 minutes with the curry mixture.
Serve over white or curried rice. For an extra touch, serve with condiments like chutney and/or chopped peanuts.
Easy Fruit Dip
Category: appetizers-and-snacks
By NATALIE L

Easy and delicious fruit dip. Always a hit, and the kids LOVE IT. Slice up a selection of fruit and snacks to serve with the dip. My family likes apples, strawberries, cantaloupe, grapes, pretzels, raisin bread, or muffins.

Ingredients:
1 (8 ounce) package cream cheese, softened
16 ounces marshmallow creme
1 tablespoon maraschino cherry juice

Directions:
Place cream cheese and marshmallow cream in a microwave-safe bowl. Place in microwave and cook on medium-high for 20 seconds increments, until softened. Stir cherry juice into the cream cheese and marshmallow creme mixture. Cover and refrigerate until chilled.

Prep time: 5 mins
Total time: 2 hrs 5 mins
Yields: 12 servings

Calories: 188.7
Fat: 6.6 g
Saturated fat: 4.1 g
Carbohydrates: 30.8 g
Sugars: 17.7 g
Protein: 1.7 g
Cholesterol: 20.5 mg
Sodium: 85.5 mg
Banana and Nutella Sandwiches


Ingredients:
"bananas"

Directions:
Add butter to one side of each slice of bread.
Fry butter side down.
Remove bread when golden brown (do not fry on both sides of a slice].
Spread on Nutella on the non-fried side.
Add sliced bananas.
Fold and eat.
Buffalo Chicken Bites


Ingredients:
margarine, canola oil, chicken breasts, salt, fresh ground black pepper, celery ribs, blue cheese, reduced-fat sour cream, mayonnaise, fresh lime juice, red wine vinegar

Directions:
Melt margarine in a medium nonstick saucepan. Whisk in hot pepper sauce and cook for 1 to 2 minutes, or until slightly thickened; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Season chicken with salt and pepper, add to pan, and cook, turning occasionally, until browned on all sides, about 6 minutes. Add margarine mixture to pan and gently toss chicken until well coated, 1 to 2 minutes.
Remove chicken from pan and skewer each cube with a toothpick. Skewer 1 piece of celery at the base of each. Arrange on a platter and serve with dip.
Blue Cheese Dipping Sauce.
Mash blue cheese in a medium bowl, leaving some small lumps. Whisk in the sour cream, mayonnaise, lime juice, vinegar, and hot pepper sauce to taste. Transfer to a small bowl and serve with the chicken.
Herb Roasted Potatoes


Ingredients:
Dijon mustard, olive oil, garlic

Directions:
Mix all ingredients except potatoes in lightly greased baking pan., Toss with mustard mixture., Bake at 425 degrees for 35 to 40 minutes stirring occasionally.
Angel Hair Pasta With Chicken and Garlic


Ingredients:
extra virgin olive oil, garlic cloves, salt, black pepper, mozzarella cheese, parmesan cheese

Directions:
Cook the past according to package directions. Drain. (I cook the pasta with salt].
In a large saucepan, under low heat, mix olive oil and chopped garlic, stirring constantly until garlic start browning.
Turn off the heat, add angle hair, toss. Add salt, if necessary, and black pepper to taste.
Serve with grilled chicken strips and lots of grated mozzarella  and parmesan cheese on top.
Notes:
Use extra virgin olive oil.
When heating the olive oil with garlic be very careful so you don't burn the garlic.
Fire-Roasted Tomato Soup
Category: soups-stews-and-chili
By sweetiewoman

This is the best to-die-for fire-roasted tomato soup! It can be made for Italian tastes or Mexican tastes! My favorite is the Mexican! Cilantro is the best! Use basil for the cilantro if you prefer an Italian flavor.

Ingredients:
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
2 cups vegetable broth (such as Penzy's®)
2 (14.5 ounce) cans fire-roasted diced tomatoes
2 tablespoons chopped fresh cilantro, divided
1 teaspoon white sugar
¼ teaspoon red pepper flakes
½ cup heavy whipping cream

Directions:
Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until fragrant, 2 to 3 minutes. Pour vegetable broth over the onion mixture; add tomatoes, 1 tablespoon cilantro, sugar, and red pepper flakes. Bring the mixture to a boil, reduce heat to medium-low, place a cover on the saucepan, and simmer until the tomatoes are really soft, about 15 minutes. Pour tomato mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the saucepan. Put pureed soup over medium heat and cook until hot, about 5 minutes. Stir remaining tablespoon cilantro and the heavy cream into the soup.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 servings

Calories: 229.3
Fat: 14.7 g
Saturated fat: 7.3 g
Carbohydrates: 20.5 g
Sugars: 9.2 g
Dietary fiber: 2.9 g
Protein: 3.4 g
Cholesterol: 40.8 mg
Sodium: 795.4 mg
Grand Scale Zucchini Relish


Ingredients:
zucchini, onions, celery, green peppers, pickling salt, sugar, white vinegar, celery seeds, cornstarch, dry mustard, turmeric

Directions:
In large bowl, combine zucchini, onions, celery and peppers.
Add salt and toss to mix.  Set aside for 12 hours or overnight.
Drain veggies in large colander.  Rinse thoroughly and drain again.  Press a bowl down on top of veggies to force out as much liquid as possible.
In large non-reactive pot or kettle, combine sugar, vinegar, celery seed, cornstarch, mustard and tumeric.
Mix well.  Add veggies and bring to rolling boil.
Reduce heat and simmer for 20 minutes, until thick.
Pack into hot pint jars.
Process in boiling water bath for 10 minutes (sea-level]; 15 minutes (high elevations].
Homemade Peanut Butter Cups
Category: desserts
By Kathleen Dickerson

Just like the candy!  You'll need 30 mini (1 3/4 by 1 1/4 inch) paper cups for filling.

Ingredients:
2 cups milk chocolate chips
2 tablespoons shortening
½ cup butter
½ cup crunchy peanut butter
1 cup confectioners' sugar
⅔ cup graham cracker crumbs

Directions:
In 1-quart saucepan combine chocolate chips and shortening.  Cook over low heat, stirring occasionally, until melted and smooth (3 to 5 minutes). Loosen top paper cup from stack, but leave in stack for greater stability while being coated.  With small paint brush, coat inside top cup evenly with about 1 teaspoon melted chocolate to about 1/8-inch thickness, bringing coating almost to top of cup, but not over edge.  Repeat until 30 cups are coated; refrigerate cups. In 2-quart saucepan combine butter or margarine and peanut butter.  Cook over medium heat, stirring occasionally, until melted (4 to 6 minutes). Stir in confectioners' sugar and graham cracker crumbs.  Press about 1/2 tablespoon filling into each chocolate cup. Spoon about 1/2 teaspoon melted chocolate on top of filling; spread to cover.  Freeze until firm (about 2 hours) carefully peel off paper cups.  Store refrigerated.

Yields: 30 cups

Calories: 140.1
Fat: 9.5 g
Saturated fat: 4.6 g
Carbohydrates: 13.6 g
Sugars: 11.3 g
Dietary fiber: 0.4 g
Protein: 2 g
Cholesterol: 10.6 mg
Sodium: 54 mg
Fresh Spring Rolls
Category: appetizers-and-snacks
By Rayna Jordan

These little veggie and shrimp filled wraps are a real hit at parties! Serve them with a spicy dipping sauce.

Ingredients:
1 cup finely shredded cabbage
1 (6.5 ounce) can shrimp, rinsed and drained
⅓ cup sweet and sour sauce
⅓ cup minced celery
¼ cup shredded carrots
20  rice wrappers (6.5 inch diameter)

Directions:
In a medium bowl, mix the cabbage, shrimp, sweet and sour sauce, celery and carrots. Fill a small bowl with hot water. Dip rice wrappers one at a time into the water. Allow wrappers to soften, then remove from the water and drain. As wrappers are removed from the water, fill each with 2 tablespoons of the cabbage mixture. Roll the wrappers and chill covered until serving.

Prep time: 20 mins
Total time: 20 mins
Yields: 20 - spring rolls

Calories: 25.4
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 3.9 g
Sugars: 0.2 g
Dietary fiber: 0.2 g
Protein: 1.8 g
Cholesterol: 11.1 mg
Sodium: 29.5 mg