Baked, Veggie-Friendly Egg Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Eggroll wrappers, 20Cabbage, fresh, 1 head, large finely shreddedCarrots, raw, .5 medium julienne Scallions, raw, .25 cup, thinly sliced Soy Sauce, 2.5 tspSalt, 1 tsp Granulated Sugar, 1 tsp egg white, fresh, 1 largeGimme Lean! Sausage style, 12 oz
1. Heat your wok or large pan, preferably non-stick, no oil needed then. If you don't have non stick, spray your wok with some Pam or equivalent. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add the green onions, soy sauce, salt, sugar; continue cooking until the vegetables soften, about 6 minutes.Spread mixture out onto a pan, and refrigerate until cool, about 1 hour or until you can pick it up with your fingers so you won't burn them .
2. To assemble the egg rolls, place a wrapper on a cutting board with one corner pointing towards you like a diamond. Place about 4 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little water (or egg white) onto the top and bottom edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll then continue rolling until the top corners seal the egg roll with the water (or egg white).
Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
3. Place them on a baking sheet and bake at 400 degrees F for 15 minutes, then turn them over and bake for another 10 minutes.
Serving is 2 egg rolls. I like eating them as a side dish or sometimes as the entire meal, enjoy!
Number of Servings: 10
Recipe submitted by SparkPeople user GRIMGOOSE.
2. To assemble the egg rolls, place a wrapper on a cutting board with one corner pointing towards you like a diamond. Place about 4 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little water (or egg white) onto the top and bottom edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll then continue rolling until the top corners seal the egg roll with the water (or egg white).
Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
3. Place them on a baking sheet and bake at 400 degrees F for 15 minutes, then turn them over and bake for another 10 minutes.
Serving is 2 egg rolls. I like eating them as a side dish or sometimes as the entire meal, enjoy!
Number of Servings: 10
Recipe submitted by SparkPeople user GRIMGOOSE.
Nutritional Info Amount Per Serving
- Calories: 223.5
- Total Fat: 1.3 g
- Cholesterol: 5.8 mg
- Sodium: 703.8 mg
- Total Carbs: 44.8 g
- Dietary Fiber: 4.2 g
- Protein: 8.6 g
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