Egg Rolls Baked not Fried!
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
12 oz shrimp, cooked and chopped1-inch grated fresh ginger2 cloves garlic, finely chopped2 scallions, sliced thinly1 bag shredded cabbage and carrot mix1/4 cup chicken broth1 tablespoons reduced-sodium soy sauce1 tablespoon spenda1 1/2 tablespoons sesame oil20 small wonton wrappers
Steam shrimp until they turn pink, then chop. In bowl combine all ingredients except wontons and let marinate for at least 15 mins, strain juice. Fill and roll the egg roll wrappers, using 1 tablespoon of filling for each roll.
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.
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.
Nutritional Info 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
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