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Asian Vegetable Meat Roll

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By Betty Crocker Kitchens
Updated May 6, 2005
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Make your dinner decision in no time with this hearty ginger- and soy-flavored roll-up

Asian Vegetable Meat Roll

  • Prep Time 15 min
  • Total 1 hr 40 min
  • Servings 6
  • Ingredients 10
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Ingredients

  • 1 pound lean ground beef
  • 1 cup soft whole wheat bread crumbs (2 slices)
  • 1 egg
  • 1/3 cup coarsely chopped green onion
  • 2 tablespoons soy sauce
  • 1 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 1 can (8 ounces) water chestnuts, drained and chopped
  • 1 jar (2 1/2 ounces) sliced mushrooms, drained
  • 1 jar (2 ounces) diced pimientos, drained

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray broiler pan rack with cooking spray.
  • Step 
    2
    Mix all ingredients except water chestnuts, mushrooms and pimientos. Shape mixture into 12x10-inch rectangle on waxed paper. Mix remaining ingredients. Spread over beef mixture to within 1 inch of edges; press into beef mixture.
  • Step 
    3
    Roll up, beginning at narrow end, using waxed paper to help roll. Pinch edges and ends to seal. Place roll, seam side down, on rack in broiler pan.
  • Step 
    4
    Bake uncovered 1 hour to 1 hour 15 minutes or until no longer pink in center and juice of beef is clear (meat thermometer should reach at least 160°F). Let stand 10 minutes before slicing.

Nutrition

260 Calories
13 g Total Fat
18 g Protein
20 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
115
Total Fat
13 g
Saturated Fat
5 g
Cholesterol
80 mg
Sodium
560 mg
Potassium
350 mg
Total Carbohydrate
20 g
Dietary Fiber
2 g
Protein
18 g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
8%
8%
Calcium
6%
6%
Iron
16%
16%
Exchanges:
1 Starch; 1 Vegetable; 3 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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