Low Low Fat Southwestern Egg Rolls

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 8 egg roll wraps
• 0.5 (14 ounce) package firm tofu
• 1/2 cup frozen spinach (defrosted and drained)
• 3 slices fat-free cheddar cheese (or any other cheese)
• 1 onion
• 1/2 cup rice
• 1/2 cup fresh cilantro
• 1/2 cup fat-free vegetarian refried beans
• 1/4 cup chopped chipotle peppers or 1/4 cup dried crushed red pepper flakes

Recipe

• 1 cut tofu into moderate chunks and pan fry with onions untill golden brown on all sides.
• 2 pan fry rice in a souce pan untill golden and then add a cup of water to cook ( frying will make the texture of the rice a little firmer).
• 3 preheat oven to 400 degrees.
• 4 after tofu and rice is cooked, begin to make your egg rolls; there are directions on the package on how to roll them and also pictures in case you get confused.
• 5 place wrap in front of you in a diamond shape and spread beans in the middle of it. add peppers, cilantro, spinach, tofu and onions, rice, then finally top with thin peices of the cheese slices.
• 6 be careful not to add too much cheese because it will melt out of the wrapper.
• 7 finally fold the peice closest to you over the insides and tuck tightly. fold the outer corners in then roll to form the egg roll.
• 8 place onto cookie sheet and bake for 10 minutes or until golden brown ( i spray 9 calorie butter spray casually to make them cripier).
• 9 take out, cool, and enjoy.