Scallion Turnovers

Ingredients

• 15 scallions or green onions, about 1/4 pound
• Salt to taste if desired
• ¾ teaspoon ground black pepper
• ¼ teaspoon garlic powder
• ½ cup plus 1 tablespoon corn, peanut or vegetable oil
• 4 prepared raw egg roll skins, available in Chinese markets and specialty shops Chilled yogurt for garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    149 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 4 grams protein; 2 milligrams cholesterol; 190 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Cut off white portions of onions and save for another use. Chop green tops as finely as possible; there should be about 1 1/2 cups. Put in a bowl.
2. Add salt, pepper, garlic powder and 1 tablespoon oil. Blend well.
3. Lay out egg roll skins, one at a time, on flat surface. Rub outer edges with water. Spoon one-quarter of scallion mixture onto each skin, shaping in a triangle over half the skin. Fold over other half of skin to enclose scallion mixture. Press to seal margins.
4. Heat 1/2 cup of oil in a skillet and add turnovers (this may require two or more steps). Cook until golden brown on both sides, about 2 minutes or less. As turnovers are cooked, drain on paper towels. Serve with chilled yogurt.

20 minutes