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.
- 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
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.
Serving size: 1 spring roll
Calories: 84
Protein: 1.3 g
Phenylalanine: 43 mg
Leucine: 68 mg
Tyrosine: 30 mg
Calories: 505
Protein: 7.8 g
Phenylalanine: 257 mg
Leucine: 408 mg
Tyrosine: 180 mg