Baked Vegetable Egg Rolls
 

Found this and seems to be low in calories, so thought of sharing it!

Baked Vegetable Egg Rolls


* 1 tsp olive oil
* 2 cups of savoy cabbage, chopped
* 2 cups of shredded carrots
* 2 cups of bean sprouts
* 1 can of water chestnuts, chopped
* 2 tbsp green onions, sliced
* 1 tsp fresh ginger, grated
* 2 tbsp soy sauce
* 1 tbsp corn starch
* 1/4 cup water
* 14 egg roll wraps
* Sweet chili dipping sauce or sweet and sour sauce (for dipping)


Heat the olive oil in a large skillet over medium heat. Once hot add the cabbage, sprouts, carrots, chestnuts and ginger to the pan and cook, stirring frequently for 4-5 minutes, until the vegetables just begin to wilt but still remain a little bit crisp. Mix the corn starch with the water and mix thoroughly. Add the corn starch mixture and soy sauce to the pan along with the green onions. Cook for an additional 1-2 minutes or until the sauce thickens. Remove from heat and let cool.


Place two tablespoons of the cooled mixture on the center of the egg roll wrap. Fold the bottom up over the filling. Next, fold the two sides over, making it look like an envelope, then roll it up like a burrito.


Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray. Place the rolled up egg rolls on a baking sheet. Once you have rolled them all, spray the top of each egg roll with cooking spray.


Place in the oven and bake for 8-10 minutes then turn them over. Bake for an additional 5-7 minutes or until crispy and golden brown. Serve with sweet chili sauce or sweet and sour sauce. Enjoy.

http://1.bp.blogspot.com/_L_3iC0zfdo...0/IMG_6203.JPG

Source: http://fortheloveofcooking-recipes.b...egg-rolls.html

They certainly look nice and crispy. Personally I would add some very lean protein like ground turkey or chicken to make them more filling. I have a recipe somewhere that uses the rice paper instead of the egg roll wrappers and bakes them- that would be a real calorie saver.

Yum, yum, yum. Thanks for posting!

Nice presentation, too, Suzan! :)

The ricer rolls usually have a crisper texture when baked, too.

Okay. I made these today and all I can say is thank you. thank you. thank you. They were DELICIOUS.

I did add some cooked shredded chicken though to make them more substantial (protein). I added some frozen green peas as well. They came out super crispy and oh so yummy. HUGE HIT with the whole family. I'll be making them again and again.

I popped that recipe into a calorie analyzer and it looks like they have 131 calories per roll. Yum!! I might try these this weekend!!

Ooo, those look yummy.

Those look really really yummy!

I'm also a fan of the "soft" rice paper Vietnamese style rolls that they serve at Vietnamese places that have shredded lettuce/mint/cilantro, rice noodles, and usually a couple of boiled shrimp on top. Those are also very low cal... although you have to watch the peanut sauce they tend to be served with... haha.

Definitely going to try these! I may make them and take them to my embroidery club this Saturday. Thank you.

Like I said earlier in the thread, after trying these, they were yummy.

And guess what I had for lunch yesterday? I made the veggie mix and ate it without the wrapper. What a great lunch it was.

I want your little prep bowls, they are so adorable. Want! Want!

That looks awesome; I'll have to try making them!