- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 212.1
- Total Fat: 5.4 g
- Cholesterol: 135.5 mg
- Sodium: 492.7 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 1.4 g
- Protein: 18.2 g
Egg Rolls Baked not Fried!Submitted by: GAINFREEDOM1
IntroductionThese mini egg rolls are just as good as the take out fried ones without all the fat! Get the shredded cabbage & carrot mix instead of grating yourself. These mini egg rolls are just as good as the take out fried ones without all the fat! Get the shredded cabbage & carrot mix instead of grating yourself.
12 oz shrimp, cooked and chopped
1-inch grated fresh ginger
2 cloves garlic, finely chopped
2 scallions, sliced thinly
1 bag shredded cabbage and carrot mix
1/4 cup chicken broth
1 tablespoons reduced-sodium soy sauce
1 tablespoon spenda
1 1/2 tablespoons sesame oil
20 small wonton wrappers
Search the internet to find a video on how to roll egg rolls.
To wrap: place the wrapper with one corner closest to you. Place 1 tablespoon of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top corner with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal (use a little water on your finger to seal). Spray cookie sheet then lay the egg rolls on the sheet and spray tops of rolls with spray. Turn occasionally to brown on all sides. Cook at 350 for approximately 15 mins.
Serving Size: 4 egg rolls per serving
Number of Servings: 5
Recipe submitted by SparkPeople user GAINFREEDOM1.