Hungry Girl egg rollsSubmitted by: LITTLEMIRA
IntroductionThis is from the Hungry Girl website, but I've modified it to double the recipe to 12 egg rolls. The calorie count here is a little higher than on her site. This is from the Hungry Girl website, but I've modified it to double the recipe to 12 egg rolls. The calorie count here is a little higher than on her site.
12 large square egg roll wrappers (found in the refrigerated section of the supermarket with the other Asian items)
6 cups (about 3/4 of a 12-oz. bag) dry coleslaw mix
One 6-oz. can (4 oz. drained) tiny shrimp, drained
1 can of canned water chestnuts, drained and sliced into strips
1 cup bean sprouts, chopped (canned or fresh)
2 scallions, chopped
2 stalk celery, thinly sliced widthwise
4 tbsp. light or low-sodium soy sauce
2 tsp. crushed garlic
1/2 tsp. ground ginger
1/4 tsp. salt
Optional: sweet & sour sauce, for dipping
Place two egg roll wrappers on a clean, dry surface. Evenly distribute about 1/2 cup of the mixture onto each wrapper, in a row a little below the center. Moisten all four edges of each wrapper by dabbing your fingers in water and going over the edges smoothly.
Fold the sides of each wrapper about 3/4-inch towards the middle, to keep the mixture from falling out of the sides. Then, roll the bottom of each wrapper up around the mixture, and continue rolling until you reach the top. Seal the outside edge with another dab of water. Carefully transfer egg rolls to the baking sheet.
Repeat process with remaining wrappers and filling, making sure you have a clean, dry surface each time.
Spray the tops of the egg rolls with nonstick spray. Bake in the oven for 25 - 30 minutes, until golden brown. Allow to cool slightly. If you like, dip egg rolls in some sweet & sour sauce!
Serving size is one egg roll
Number of Servings: 12
Recipe submitted by SparkPeople user LITTLEMIRA.