Hungry Girl Egg Rolls

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 127.1
  • Total Fat: 0.8 g
  • Cholesterol: 48.3 mg
  • Sodium: 424.5 mg
  • Total Carbs: 20.3 g
  • Dietary Fiber: 1.7 g
  • Protein: 9.1 g

View full nutritional breakdown of Hungry Girl Egg Rolls calories by ingredient
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Introduction

From the book 300 under 300, but I have made some changes to it. From the book 300 under 300, but I have made some changes to it.
Number of Servings: 6

Ingredients

    4oz Tiny Shrimp
    4 cups Broccoli Slaw
    1/2 cup Water Chestnuts Whole, Canned
    1/2 cup Bean sprouts
    2 scallions
    2 tbsp Kikkoman Reduced Sodium Soy Sauce
    1 tsp Crushed Garlic
    1/4 tsp Ginger, ground
    1/8 tsp Salt
    6 Egg Roll Wrappers

Directions

Preheat oven to 375

Place slaw mix in a microwave-safe bowl with 2 tbsp water, cover, and microwave for 2 minutes. Drain any excess water and transfer slaw mix to a larger bowl. Add all other ingredients, except wrappers, to the bowl, mix well, and set aside.

Spray a large baking sheet ith nonstick spray.

Place 2 egg roll wrappers on a clean, dry surface. Evenly distribute about 1/2 cup of the mixture into each wrapper, in a row a little below the center. Moisten all 4 edges of each wrapper by dabbing your fingers in water and going over the edges smoothly.

Fold the side of each wrapper about 3/4in towards the middle, to keep the mixture from falling out of the sides. Then, roll the bottom of each wrapper up around the mixture, and continue rolling until you reach the top. Seal the outside edge with another dab of water. Carefully transfer egg rolls to the baking sheet.

Be sure you have a clean, dry surface each time.

Spray the tops of the egg rolls with nonstick spray. Bake in the oven for 25 to 30 minutes, until golden brow. Allow to cool slightly. If you like, dip egg rolls in some sweet & sour sauce.

Serving Size: Makes 6 egg rolls

Number of Servings: 6

Recipe submitted by SparkPeople user IAMZBEE.

TAGS:  Fish |

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