Vegetable Egg Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 tsp. canola oil2.5 cups bagged coleslaw mix1 tsp. minced ginger2 scallions, white and green parts, sliced1 tbsp. soy sauce0.5 tsp. toasted sesame oil10 egg-roll wrappers (cover with a damp towel to prevent drying as you work)1 egg white, lightly beatenJar of sweet and sour sauce (*not included in nutritional analysis since amount is up to individual, so will need to be added separately)
Heat the oil in a skillet over medium heat. Cook the coleslaw mix, ginger, and scallions until they start to wilt. Add soy sauce and sesame oil. Cook another minute, then let cool. Fill each wrapper with 2 tablespoons of the mixture. Brush the edges with water. Fold the sides toward the center and the bottom and top over the filling. Press to seal.
Brush the rolls with the beaten egg white, and bake at 500 degrees for 7 to 8 minutes.
Serve with sweet and sour sauce.
Makes 5 servings
Serving: 2 eggrolls
Number of Servings: 5
Recipe submitted by SparkPeople user NUTMEGX3.
Brush the rolls with the beaten egg white, and bake at 500 degrees for 7 to 8 minutes.
Serve with sweet and sour sauce.
Makes 5 servings
Serving: 2 eggrolls
Number of Servings: 5
Recipe submitted by SparkPeople user NUTMEGX3.
Nutritional Info Amount Per Serving
- Calories: 72.6
- Total Fat: 1.6 g
- Cholesterol: 1.4 mg
- Sodium: 290.6 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 1.1 g
- Protein: 3.2 g