Baked Egg Rolls (Healthy)
March 25, 2012
Categories: Side Dishes, Vegetables, Cabbage, Carrot, Appetizers, Mushrooms, Asian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Christmas, Entertaining, Fall/Autumn, Game/Sports Day, Mother's Day, Summer, Sunday Dinner, Winter, Oven Bake, Wok/Stir-Fry, Low Carbohydrate, Low Fat, No Eggs, Non-Dairy, Vegetarian, Make it from scratch more
"Love to make my own egg rolls, just hate the messy frying. This is the perfect solution, and much healthier."
- Serving Size: 1 (124 g)
- Calories 80
- Total Fat - 3.8 g
- Saturated Fat - 1.2 g
- Cholesterol - 9.4 mg
- Sodium - 721.2 mg
- Total Carbohydrate - 6.2 g
- Dietary Fiber - 1.1 g
- Sugars - 1.6 g
- Protein - 5.5 g
- Calcium - 52.9 mg
- Iron - 0.7 mg
- Vitamin C - 17.6 mg
- Thiamin - 0.1 mg
Spray baking sheet with cooking spray, or line with parchment. Preheat oven to 350 degrees F.
Dissolve one tablespoon of corn startch in 1/4 cup water and add the soy sauce, set aside.
Lightly spray wok or large skillet with cooking spray and heat pan on medium low.
Add the cabbage, carrots, mushrooms, celery, water chestnuts and ginger to the pan and cook, stirring constantly, until vegetables begin to wilt, about 5 minutes.
Stir in cornstartch/soy sauce mixture and cook until thickens. Remove from heat and stir in green onions.
Dissolve the remaining tablespoon of cornstartch in 1/4 cup water. Brush the mixture on the egg roll wrappers.
Spoon vegetable mixture on the wrappers and roll up. Place on the prepared baking sheet, seamside down.
Bake 350 degrees F for 20 minutes or until brown
Tips & Variations
No special items needed.