Baked Egg Rolls and Dipping Sauce
Nutritional Info
- Servings Per Recipe: 22
- Amount Per Serving
- Calories: 130.5
- Total Fat: 4.6 g
- Cholesterol: 15.3 mg
- Sodium: 533.9 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 0.9 g
- Protein: 6.6 g
View full nutritional breakdown of Baked Egg Rolls and Dipping Sauce calories by ingredient
Submitted by: LIVING4HIM2DAY
Introduction
Ground turkey can be used instead of ground pork to reduce the calories Ground turkey can be used instead of ground pork to reduce the caloriesNumber of Servings: 22
Ingredients
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Egg rolls:
2/3 cup coarsely chopped celery
2/3 cup coarsely chopped carrot
2 cups shredded cabbage
1/2 teaspoon vegetable oil
2/3 cup chopped onion
1/2 teaspoon minced peeled fresh ginger
1 garlic clove, minced
1/2 pound ground turkey breast
1 1/2 tablespoons low-sodium soy sauce
1/4 teaspoon black pepper
14 egg roll wrappers
1 large egg white
Cooking spray
Sauce:
3/4 cup low-sodium soy sauce
6 tablespoons rice vinegar
2 tablespoons dark sesame oil
1 tablespoon minced peeled fresh ginger
1/3 cup thinly sliced green onions (optional)
Directions
Preheat oven to 425°.
Combine celery and carrot in food processor, and pulse 10 times or until finely chopped.
Combine celery mixture and cabbage in a medium bowl. Cover with plastic wrap; vent. Microwave at high 5 minutes; drain.
Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, 1/2 teaspoon ginger, and garlic; sauté 2 minutes. Add pork; cook thoroughly. Remove from heat; stir in cabbage mixture, 1 1/2 tablespoons soy sauce, and pepper. Cover and chill 15 minutes.
Place 1 egg roll wrapper at a time onto work surface with 1 corner pointing toward you (wrapper should look like a diamond). Trim 1 inch off right and left corners of wrapper. Spoon 3 tablespoons pork filling into center of wrapper. Fold lower corner of egg roll wrapper over filling. Fold in trimmed corners. Moisten top corner of wrapper with egg white; roll up jelly-roll fashion. Repeat procedure with remaining wrappers, pork filling, and egg white.
Lightly coat egg rolls with cooking spray, and place, seam side down, on a baking sheet coated with cooking spray. Bake at 425° for 18 minutes or until golden brown.
To prepare sauce, combine 3/4 cup soy sauce, vinegar, sesame oil, and 1 tablespoon ginger; serve with egg rolls. Garnish with green onions, if desired.
Yield: 14 servings (serving size: 1 roll and about 1 tablespoon sauce)
Number of Servings: 22
Recipe submitted by SparkPeople user LIVING4HIM2DAY.
Combine celery and carrot in food processor, and pulse 10 times or until finely chopped.
Combine celery mixture and cabbage in a medium bowl. Cover with plastic wrap; vent. Microwave at high 5 minutes; drain.
Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, 1/2 teaspoon ginger, and garlic; sauté 2 minutes. Add pork; cook thoroughly. Remove from heat; stir in cabbage mixture, 1 1/2 tablespoons soy sauce, and pepper. Cover and chill 15 minutes.
Place 1 egg roll wrapper at a time onto work surface with 1 corner pointing toward you (wrapper should look like a diamond). Trim 1 inch off right and left corners of wrapper. Spoon 3 tablespoons pork filling into center of wrapper. Fold lower corner of egg roll wrapper over filling. Fold in trimmed corners. Moisten top corner of wrapper with egg white; roll up jelly-roll fashion. Repeat procedure with remaining wrappers, pork filling, and egg white.
Lightly coat egg rolls with cooking spray, and place, seam side down, on a baking sheet coated with cooking spray. Bake at 425° for 18 minutes or until golden brown.
To prepare sauce, combine 3/4 cup soy sauce, vinegar, sesame oil, and 1 tablespoon ginger; serve with egg rolls. Garnish with green onions, if desired.
Yield: 14 servings (serving size: 1 roll and about 1 tablespoon sauce)
Number of Servings: 22
Recipe submitted by SparkPeople user LIVING4HIM2DAY.
Rate This Recipe
Member Ratings For This Recipe
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I really want to make these, but I'm curious... is there 14 servings? Wht does it also say the # of servings is 22? Is the nutritional value that for 1 roll and 1 tbsp of sauce, or for 1/22 of the entire recipe input? Thanks... - 9/1/09
Reply from LIVING4HIM2DAY (12/19/09)
Sorry I'm replying so late! If I remember correctly, I ended up with more servings than the actual recipe predicted. I made 22 eggrolls instead of 14. According to SparkPeople's recipe calculator, this is the nutritional value for 1 eggroll and 1 tablespoon of sauce if yielding 14 eggrolls.
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Incredibly good! Just one question, did you find the sauce never really mixed well? It tasted fine...maybe a little heavy on the vinegar, but otherwise great! - 7/20/09
Reply from LIVING4HIM2DAY (12/19/09)
Sorry I'm replying so late! I personally prefer restaurant eggroll sauce. I also have an Asian friend who makes her mom's special fish sauce for eggrolls.
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