Spring Rolls For Bodybuilders [Bulkbites.com]
- Servings: 1
- Time: 20 minutes
Spring rolls are a classic Chinese appetizer usually made with vegetables stuffing, and I like to gorge on them very frequently. To make it fit in my macros I use to stuff them with chicken or seafood along with lots of vegetable shredding to make it a high fiber protein rich snack.
My version of spring rolls is stuffed with seafood and high fiber vegetables and they taste so good that you never get enough of them. They are easy to make and you can prepare the stuffing in advance to save time of cooking. You can even use any left over chicken and fish for stuffing. It’s a perfect snack for takeout or after workout. Try this famous snacks recipe for your next meal.
Nutrition
- calories: 463
- protein: 23
- carbs: 68
- fat: 12
- saturated fat: 2.18
- polyunsaturated fat: 5.41
- monounsaturated fat: 3.48
- cholesterol: 14
- sodium: 663
- potassium: 705
- dietary fiber: 7.1
- sugars: 4.07
- vitamin a: 492
- vitamin c: 66
- calcium: 102
- iron: 2
- magnesium: 0
- complex carbs: 56.83
- other fats: 0.93
Ingredients
- 1 cup Crabmeat, drained, flaked
- 0.5 cup grated Carrots, raw
- 1 cup, shredded Cabbage, common (danish, domestic, and pointed types), stored, raw
- 1 cup Brussels sprouts, cooked, boiled, drained, with salt
- 1 piece Restaurant, Chinese, egg rolls, assorted
- 1 tsp Spices, garlic powder
- 1 tsp Spices, ginger, ground
- 1 gram Oil, olive, salad or cooking
Instructions
- Mix together soy sauce and ginger-garlic powder.
- Take a bowl and add all the vegetables and crab meat, pour soy sauce mixture and mix well.
- Let it rest for 15 minutes to absorb all the flavoring.
- Then drain and squeeze all the excess liquid from the mixture.
- Take an egg roll on a working surface and spoon the vegetable mixture at the center.
- Fold the corners in and roll tightly like a spring roll.
- Heat oil in a non stick pan and fry the rolls until golden brown from all sides.
- Transfer to the paper towel to drain excess oil and serve with tomato sauce.