TARTLETS These sweet and crunchy bundles combine all the flavors of a traditional spring roll into a bite-size appetizer that’s sure to please.


PREP TIME 8 MIN. – COOK TIME 12 MIN. READY IN 20 MIN. – SERVINGS 8


1 (1.9 oz) pkg mini fillo cups 1 bunch green onions 1 (1-inch) chunk fresh ginger 1 tbsp sesame oil 1 tbsp minced garlic


1 cup shredded cabbage ½ cup shredded carrots 1 tbsp soy sauce ¼ cup Thai sweet chili sauce


STEP 1 Preheat oven to 350°F. Toast the fillo cups according to package directions. STEP 2 Thinly slice the green onions, separating the dark green parts from the light green and white parts. Peel and grate the ginger. In a large skillet, heat the oil on medium. Add the light green and white green onions and garlic. Cook 3 min., until golden, stirring. STEP 3 Add the ginger, cabbage, carrots, and soy sauce. Cook 6 min., stirring often, until vegetables are soft. STEP 4 Divide cabbage mixture among fillo cups and drizzle with Thai sweet chili sauce. Garnish with reserved dark green parts of onion.


Tip Thai sweet chili sauce a bit too spicy? Try duck sauce mixed with a splash of rice vinegar as a


mild substitute.


Per serving: 82 calories, 4g fat, 0g saturated fat, 0mg cholesterol, 252mg sodium, 12g carbohydrate, 1g fiber, 5g sugar, 1g protein


FEBRUARY 2018 47


VEGGIE SPRING ROLL


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