Cutting the fat out of Spring Rolls

While searching for some low fat recipes for some friends of mine (check out the recipe contest I am hosting on my FaceBook fan page which seeks to seek out some other recipes to assist them in their restricted diet), I stumbled on the idea of making Spring Rolls.

Low fat veggies, a little pasta and, well, that's about it.
But Spring Rolls are fried...full of oil, dripping with oil...nothing low fat about that.
Canola oil, the lowest in saturated fat of all the cooking oils, is seven percent saturated fat. Safflower, Sunflower and Sesame Oil are all also at that lower end of the spectrum. Flee coconut oil which is 92 percent saturated fat.
Better still, just avoid dropping your spring rolls in oil all together.
Don't fry? But how else can you cook your rolls? I suppose you could eat them raw, but the pasta is a bit bland and just to stick-to-the-roof-of-your-mouth soft.
What about baking? No oil is needed at all when you bake the rolls. They come from the oven crispy-crunchy and bursting with flavor. It's not the same as the traditional fried version, but it tastes delicious in it's own way.
So mix up some savory ginger-lime or spicy chili sauce and bake up some of these great Spring Rolls.

Baked Spring Rolls

2 cups of packaged Broccoli Slaw
1 cup of sprouts of your choice
1/2 cup marinated tofu, cut into very small pieces
1/4 cup soy sauce
1 teaspoon corn starch, mixed with 1/2 teaspoon of water
24 Egg Roll Wrappers

• Preheat oven to 350 degrees.
• Stir together the corn starch and water.
• Put soy sauce into a heated pot and use the corn starch mixture to thicken it a bit. When it has started to thicken, drop the slaw into the pot and stir for just a minute.
• Put the slaw mixture in the center of an egg roll wrapper. Top with some sprouts.
• Fold each wrapper into a roll and place it on a baking pan.
• Cover with foil and bake for 20 minutes. Take off the foil and bake for another 5 minutes or until golden brown.