Baked Veggie Egg Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cups cole slaw mix (cabbage and carrots)1 cup of mushrooms1 TBLSP of Rice Wine Vinegar1 TBLSP of Soy Sauce (Lite)1 tsp of Sesame oilGinger paste (to taste)Garlic, minced (to taste)Egg Roll wrappersEgg White (1 large egg separated, discard egg yolk)
Preheat oven to 380 degrees
Saute all ingredients (except wrappers and egg white) in skillet on medium heat. Stir until all items are mixed and wilted.
Place wrappers on clean, dry surface and fill each wrapper with veggie mixture. Roll as instructions indicate on package. Place on a cookie sheet lined with parchment paper.
Take egg white and brush on all sides of each rolled egg roll. Bake for 20 minutes. Remove and check to see if every part is crispy enough and bake longer if needed. Add more egg wash if needed as well.
Serving Size: Makes 6 depending on how full you stuff them
Number of Servings: 6
Recipe submitted by SparkPeople user WUSHOCKGIRL79.
Saute all ingredients (except wrappers and egg white) in skillet on medium heat. Stir until all items are mixed and wilted.
Place wrappers on clean, dry surface and fill each wrapper with veggie mixture. Roll as instructions indicate on package. Place on a cookie sheet lined with parchment paper.
Take egg white and brush on all sides of each rolled egg roll. Bake for 20 minutes. Remove and check to see if every part is crispy enough and bake longer if needed. Add more egg wash if needed as well.
Serving Size: Makes 6 depending on how full you stuff them
Number of Servings: 6
Recipe submitted by SparkPeople user WUSHOCKGIRL79.
Nutritional Info Amount Per Serving
- Calories: 102.5
- Total Fat: 1.1 g
- Cholesterol: 5.0 mg
- Sodium: 266.7 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 1.2 g
- Protein: 4.4 g
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