Cauliflower Spring Rolls
A fun, hand-held appetizer or entree that is low in protein, but big on taste. Great for people with PKU or anyone who follows a diet low in protein.
Video
Ingredients
- ½ (294 g) medium cauliflower, cut into bite-sized pieces
- ½ cup (80 g) chopped onions
- 1 tsp garlic powder
- 1 Tbsp olive oil
- 6 rice-based spring roll wrappers (48 g)
- 1 Tbsp melted butter
Directions
- Preheat oven to 400°F and bring a pot of water to boil.
- Add the cauliflower pieces to pot of boiling water and cook for 12-14 minutes until the cauliflower is soft.
- Drain the cauliflower, place in a large bowl, and mash the cauliflower.
- Sauté the onion and garlic powder in olive oil for 6-7 minutes.
- Combine the onion mixture with the cauliflower.
- Soften the rice-based spring roll wrapper by gently placing in shallow bowl or plate filled with water for 30 seconds. Place softened wrappers on damp paper towels.
- Spoon cauliflower and onion mixture onto wrapper and wrap the roll.
- Brush the wrapper with melted butter.
- Bake rolls for 20-25 minutes.
Nutrition Per Serving
Serving size: 1 spring roll
Calories: 84
Protein: 1.3 g
Phenylalanine: 43 mg
Leucine: 68 mg
Tyrosine: 30 mg
Nutrition Per Recipe
Calories: 505
Protein: 7.8 g
Phenylalanine: 257 mg
Leucine: 408 mg
Tyrosine: 180 mg
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