Easy Pan Fried Faux Egg Rolls
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 177.7
- Total Fat: 7.9 g
- Cholesterol: 3.0 mg
- Sodium: 237.5 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 4.0 g
- Protein: 5.5 g
View full nutritional breakdown of Easy Pan Fried Faux Egg Rolls calories by ingredient
Introduction
I discovered egg roll wraps in the produce section when I was hunting for some variety to my mainly-veggie suppers. I didn't want to deep fat fry as directed, so I tried this quick and easy fry pan method. I discovered egg roll wraps in the produce section when I was hunting for some variety to my mainly-veggie suppers. I didn't want to deep fat fry as directed, so I tried this quick and easy fry pan method.Number of Servings: 4
Ingredients
-
12 oz. bag broccoli slaw
2T olive oil
1t sesame oil (optional, but counted in this recipe)
1/2 C broth (I use no-sugar Swanson Cooking Stock,
Beef)
4 7x7" egg roll wraps
olive oil spray
Optional items to cook with slaw (not counted this recipe):
more sesame oil
1t soy sauce
1t peanut butter
sesame seeds
almond slivers
more carrots
celery
other veggies such as zucchini squash slices
feta or parmesan cheese
cooked rice
seasonings of choice
Directions
Put pan on medium high heat. Add oils, bag of broccoli slaw, and 1/2 C broth. Stir fry as desired. Transfer veggie mix to a bowl.
Use the oil left in the pan or spray with olive oil spray. Gently drop one egg roll sheet into the oil. It should bubble a bit and gently brown. Flip it over and repeat. Transfer to a plate, and start the next egg roll sheet with more oil. Return to the sheet on the plate; quickly fill with veggie mixture and fold. Flip the sheet in the pan and repeat until all four have been completed on individual plates. Serve immediately. Or make one final dessert sheet, with cinnamon and drizzled honey to share afterward!)
Makes 4 veggie-rich servings. The egg roll sheets themselves are 80 calories if you prefer to stuff them more and cut in half to share 2, that would cut your calories.
Number of Servings: 4
Recipe submitted by SparkPeople user BFLYLADY5.
Use the oil left in the pan or spray with olive oil spray. Gently drop one egg roll sheet into the oil. It should bubble a bit and gently brown. Flip it over and repeat. Transfer to a plate, and start the next egg roll sheet with more oil. Return to the sheet on the plate; quickly fill with veggie mixture and fold. Flip the sheet in the pan and repeat until all four have been completed on individual plates. Serve immediately. Or make one final dessert sheet, with cinnamon and drizzled honey to share afterward!)
Makes 4 veggie-rich servings. The egg roll sheets themselves are 80 calories if you prefer to stuff them more and cut in half to share 2, that would cut your calories.
Number of Servings: 4
Recipe submitted by SparkPeople user BFLYLADY5.