Vegetarian Eggrolls

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 67.6
  • Total Fat: 0.2 g
  • Cholesterol: 3.3 mg
  • Sodium: 146.2 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 1.3 g
  • Protein: 2.9 g

View full nutritional breakdown of Vegetarian Eggrolls calories by ingredient
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Number of Servings: 8


    8 egg roll wrappers
    6oz dry coleslaw mix
    1/2 can bamboo shoots, drained and cut
    1/4 cup bean sprouts
    2 scallions, sliced
    1 celery stalk sliced thin
    2 tbsp light soy sauce
    1 tsp crushed garlic
    1/4 tsp ground ginger
    dash of salt and pepper


1. Preheat oven to 375

2. Place slaw mix in a microwave-safe bowl with 2 tbsp of water, cover and microwave for 2 minutes. Drain any excess water and transfer to a large bowl. Combine all other ingredients (except egg roll wrappers), mix well and let sit in the fridge for 20-30 minutes.

3. Spray a cookie sheet with cooking spray. Place an egg roll wrapper on a clean, dry surface. Moisten the entire edge of the wrapper with water (just dip your finger in the water and run it along the edge), and put an 1/8 of the mixture into the wrap.

4. Roll the wrapper as instructed on the package, being sure to seal the wrapper when you reach the end. Carefully transfer the eggroll to the prepared cookie sheet, seam side down. Continue with the remainder wrappers and filling.

5. Spray the top of the eggrolls with nonstick spray. Bake for 25-30 minutes, until golden brown. Serve with desired dipping sauce.

Number of Servings: 8

Recipe submitted by SparkPeople user MCFATTERTON.

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