My version of baked eggrolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Ingredients:*chopped onion, 10 serving (remove)*Green Pepper (frozen, chopped, Kroger), 1 cup (remove)Ginger, ground, 2 tbsp (remove)**Spice World Minced Garlic, 56 gram(s) (remove)*Nakano Seasoned Rice Vinegar, .5 tbsp (remove)*Egg Roll Skin (1 wrapper = 32 grams), 10 serving (remove)*All Natural Vegetable Oil Cooking Spray, 10 serving (remove)Ham, extra lean, (5% fat), 1 cup, diced (remove)
Cook all of you vegetables in a wok or large skillet with a little cooking spray. Add some rice vinegar once they get warm. This helps the vegetables get steamy and moist. Once the vegetables start cooking add your cooked ham (I had leftovers to use up). Once cooked, remove from heat and put a lid on the veggie mix. Get your area prepped for rolling eggrolls this can be messy. I use a large cutting bowl and a small dish of water. You will also need to get your baking pan ready. Spray the pan with cooking oil and set it right next to your work station. Lay your first eggroll skin in front of you, get your hand wet and moisten the eggroll skin. The eggroll should be like a diamond in front of you (not a sqare). Uncover your vegetable mix and scoop out of 1/4 cup of mix. Spread this across the skin in the center. The line of filling should be horizontal to you. Pull up the bottom corner and cover the filling snugly then bring the left and right corners towards the center. Finally finish rolling and place on the baking pan. Bake at 425 degrees for 10 minute. Makes 20 eggrolls - 2 per serving Enjoy!
Number of Servings: 10
Recipe submitted by SparkPeople user VARGOK.
Number of Servings: 10
Recipe submitted by SparkPeople user VARGOK.
Nutritional Info Amount Per Serving
- Calories: 115.8
- Total Fat: 1.2 g
- Cholesterol: 11.3 mg
- Sodium: 260.9 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 1.1 g
- Protein: 5.7 g