Vegetable Egg Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 17
Ingredients
12 oz Broccoli Slaw1/2 c Carrot ( I use the pre-shredded kind)3/4 c (1 can) water chestnuts, drained2 stalks celery, cut into chunks1/2 teaspoon ground ginger1/2 teaspoon garlic powder1/2 waterEgg Roll Wrappers
Combine slaw, carrots, water chestnuts and celery in food processor and pulse a few times until it is finely chopped but not mushy. Dump into large bowl and set aside.
In small bowl combine water, ginger and garlic powder. Mix well and add to slaw mixture.
Microwave on high for about 8 minutes to soften vegetables some.
Take egg roll wrapper with floured side up. Add about 4 tablesppons of slaw mixture and wrap according to package directions. ( most will have pictures showing you how to wrap them)
Make a single layer on a large cookie sheet. I very lightly sprayed them with spray olive oil to help them brown.
Bake in the oven at 350 for about 30 minutes or until golden brown and crispy.
I was able to make 17 egg rolls from my slaw mixture. You may get more of less depending on how close you stay to the four tablespoons. I also used Nasoya Egg Roll Wrappers that I bought at Meijer in the produce section for my calorie count.
Number of Servings: 17
Recipe submitted by SparkPeople user MAZYDAZY76.
In small bowl combine water, ginger and garlic powder. Mix well and add to slaw mixture.
Microwave on high for about 8 minutes to soften vegetables some.
Take egg roll wrapper with floured side up. Add about 4 tablesppons of slaw mixture and wrap according to package directions. ( most will have pictures showing you how to wrap them)
Make a single layer on a large cookie sheet. I very lightly sprayed them with spray olive oil to help them brown.
Bake in the oven at 350 for about 30 minutes or until golden brown and crispy.
I was able to make 17 egg rolls from my slaw mixture. You may get more of less depending on how close you stay to the four tablespoons. I also used Nasoya Egg Roll Wrappers that I bought at Meijer in the produce section for my calorie count.
Number of Servings: 17
Recipe submitted by SparkPeople user MAZYDAZY76.
Nutritional Info Amount Per Serving
- Calories: 75.8
- Total Fat: 0.5 g
- Cholesterol: 10.0 mg
- Sodium: 422.1 mg
- Total Carbs: 37.6 g
- Dietary Fiber: 1.9 g
- Protein: 7.6 g
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