Crab Spring Rolls

Ingredients:
8 Cups shredded cabbage
100g Shredded Carrot
4oz crab meat cooked and drained
75g diced mushrooms
1 1/2 tsp minced garlic
1 tsp dried cilantro
1/2 tsp ground ginger
1/8 tsp ground cumin
1/8 tsp chili powder
~12 spring roll wrappers

Servings: ~12
37 cal each

Directions:
1. Shred or chop all ingredients and mix in large bowl

2. Spoon ~50g of mixture into center of spring roll wrapper and fold.  Place on non-stick or foil-lined baking sheet.

3. Bake in oven at 425F for 20 minutes or until golden brown.

 

Roasted Red Pepper Dip

Makes: 21 1-ounce servings
34 calories/serving

Ingredients:
4 large red peppers
15 oz (1 can) garbanzo beans, drained
2 cloves garlic, minced
2 tsp dried basil
2 T lemon juice

Directions:
- Heat broiler.  Core, de-seed and clean red peppers.  Cut so they can be 'unrolled' and lay flat on a baking sheet lined with aluminum foil.  Place in broiler for 10 minutes or until skin is completely blackened.

- Remove from broiler and place peppers in cold water to cool.  Once cooled remove the skins from the peppers and discard skins.

- Place red peppers along with remaining ingredients into food processor or blender and mix well to desired consistency.