Italian Egg Rolls

An Italian twist on a classic appetizer.

1. Preheat the oven to 425°F. Spray a baking sheet with cooking spray.
2. In a nonstick frying pan sprayed with cooking spray, heat the oil over medium heat; cook the carrots, onions and garlic, stirring occasionally, for 8 minutes or until softened and browned. Stir in the peppers; cook 2 minutes longer.
Stir in the beef; cook, stirring to break it up, for 2 minutes or until no longer pink. Stir in the tomato sauce and simmer for 2 minutes. Add the mozzarella and Parmesan cheeses.
3. Put one wrapper on the work surface with a corner pointing toward you, keeping the rest of the wrappers covered with a cloth to prevent them drying out. Put 3 Tbsp of the filling in the centre. Fold the lower corner up over the filling, fold in the two side corners and roll the bundle away from you. Put on the prepared pan. Repeat until all the wrappers are filled.
4. Bake in the centre of the oven for 15 minutes or until golden, turning the pizza rolls halfway through the baking time.

1 tsp vegetable oil
½ cup finely chopped carrots
½ cup finely chopped onions
1 tsp minced garlic
½ cup finely chopped green bell peppers
6 oz lean ground beef
¾ cup homemade or store-bought tomato sauce
¾ cup shredded part skim mozzarella cheese (2 oz)
3 Tbsp grated Parmesan cheese (¾ oz)
12 large egg roll wrappers (5½ inches)

Makes 12 servings

Preparation time: 15 minutes
Cooking time: 29 minutes

Nutritional Information per Serving
Calories 126
Carbohydrates 18 g
Fibre 1.1 g
Protein 6.7 g
Total fat 3 g
Saturated fat 1.2 g
Cholesterol 10 mg
Sodium 243 mg