Diana's Baked Vegetarian Egg Rolls
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 101.5
- Total Fat: 3.6 g
- Cholesterol: 3.3 mg
- Sodium: 239.4 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 1.8 g
- Protein: 6.5 g
View full nutritional breakdown of Diana's Baked Vegetarian Egg Rolls calories by ingredient
Introduction
Tasty Lighter Version of Egg Rolls, baked, instead of fried. Tasty Lighter Version of Egg Rolls, baked, instead of fried.Number of Servings: 20
Ingredients
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16 oz Egg Roll Wrappers
16 oz Cole Slaw Mix
1 Med Zucchini, diced
2 cloves Garlic, diced
1 C Mushrooms, diced
1/2 C Water Chestnuts, diced
16 oz Extra Firm Tofu, drained according to package directions, diced
Asian Red Pepper flakes, per taste
1 tsp Ground Ginger
1 1/2 tsp Soy Sauce
1 Tbsp Fish Sauce
Directions
Makes 20 Servings.
Preheat oven to 400 degrees, F.
In a large bowl, mix all chopped vegetables and seasonings, including sauces. Drain and dice tofu and set aside.
In a wok, or large skillet, heat olive oil. Add vegetables, and stir fry for a couple minutes, or until wilted. Add tofu and cook a couple minutes more. Remove from heat, and spoon evenly divided mixture onto egg roll wrappers. Fold like an envelope, and seal outer edge with finger dipped in water, per package directions.
Lay egg rolls on a sprayed baking sheet. Prior to baking, spray tops of egg rolls with a light sheen of cooking spray. Bake for 20 minutes, until wrappers are lightly browned and toasty.
Serve with Sriracha, teriyaki sauce, or Light Asian salad dressing.
Number of Servings: 20
Recipe submitted by SparkPeople user DDSTERRETT.
Preheat oven to 400 degrees, F.
In a large bowl, mix all chopped vegetables and seasonings, including sauces. Drain and dice tofu and set aside.
In a wok, or large skillet, heat olive oil. Add vegetables, and stir fry for a couple minutes, or until wilted. Add tofu and cook a couple minutes more. Remove from heat, and spoon evenly divided mixture onto egg roll wrappers. Fold like an envelope, and seal outer edge with finger dipped in water, per package directions.
Lay egg rolls on a sprayed baking sheet. Prior to baking, spray tops of egg rolls with a light sheen of cooking spray. Bake for 20 minutes, until wrappers are lightly browned and toasty.
Serve with Sriracha, teriyaki sauce, or Light Asian salad dressing.
Number of Servings: 20
Recipe submitted by SparkPeople user DDSTERRETT.