Olive oil cooking spray
1 pound sea scallops, rinsed and cut into ¼ – thick slices
2 cloves fresh pressed garlic
1 tablespoon finely chopped fresh ginger root
1/8 teaspoon salt
1 ½ cups finely shredded Napa Chinese cabbage
1 cup mung bean sprouts
1 cup cilantro leaves
½ -red bell pepper thinly sliced
¾ cup shredded carrot
4 green onions, white thinly sliced on the diagonal setting green stems aside
¼ to ½ teaspoon salt
1 tablespoon fresh lime juice
8 large 8- to 9-inch round rice paper wrappers (plus a few extra to allow for breakage)
½ cup pineapple apricot or pineapple mango preserves
1/3 cup orange juice
1 tablespoon balsamic vinegar
1 tablespoon light soy sauce
2 garlic cloves pressed
½ to 1 teaspoon Chinese chili sauce
1 teaspoon dark sesame oil
Spray a medium size nonstick or stick resistant wok or skillet lightly with cooking spray and preheat for 3 -4 minutes over medium-high. Add garlic and ginger to pan and stir fry 60 seconds until garlic begins to brown. Add scallops to pan along with a 1/8 teaspoon salt and stir fry until scallops become opaque about 2 minutes. Remove from heat and set aside to cool.
Combine cabbage, sprouts, cilantro, red pepper, carrot, green onions, scallops, salt and lime juice together in a large bowl and toss all ingredients together gently until combined. Let stand a few minutes to allow flavors to blend.
Add hot water to a large shallow dish to the depth of 1-inch. Place 1 rice paper sheet in dish and let soften 30 to 60 seconds until soft.
Place sheet on flat surface and arrange about ½ to ¾ cup crab mixture on half of sheet leaving ½ – inch boarder around mixture. Fold sides of sheet over filling starting with filled half and roll up jelly-roll fashion. Gently press seam to seal and place roll on serving plate seam side down. Cover plate with moistened paper towels or plastic wrap to keep rolls from drying out while you are preparing remaining rolls.
To prepare sauce combine pineapple preserves and remaining sauce ingredients together in small bowl and whisk together until combined.
To serve cut each roll in half cross wise on a diagonal, garnish with green onion strips, red pepper strips, serving sauce on the side.
Yield: About 8 spring rolls at approximately 220 calories each; 2.5 gram total fat; 0.2 gram saturated fat; 115 milligrams cholesterol; 30 grams carbohydrate; 2 grams dietary fiber; 20 grams protein; 440 milligrams sodium.
Traditional roll has 5 grams fat and 250 calories vs. 220 calories and 2.5 grams total fat