Baked Veggie Egg Rolls

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Baked Veggie Egg Rolls calories by ingredient


Introduction

A healthier version to satisfy the craving of fast food egg rolls A healthier version to satisfy the craving of fast food egg rolls
Number of Servings: 6

Ingredients

    2 cups cole slaw mix (cabbage and carrots)
    1 cup of mushrooms
    1 TBLSP of Rice Wine Vinegar
    1 TBLSP of Soy Sauce (Lite)
    1 tsp of Sesame oil
    Ginger paste (to taste)
    Garlic, minced (to taste)

    Egg Roll wrappers

    Egg White (1 large egg separated, discard egg yolk)

Tips

Feel free to stuff with other items (chicken, shrimp, etc), but note that it will alter the nutrition information.


Directions

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.