Baked Egg Rolls (Healthy)
Recipe: #5001
March 25, 2012
Categories: Side Dishes, Cabbage, Carrot, Appetizers, Mushrooms, Asian, Christmas, Game/Sports Day, Mothers Day, Sunday Dinner Oven Bake, Wok/Stir-Fry, Low Carbohydrate, Low Fat, No Eggs, Non-Dairy, Vegetarian, more
"Love to make my own egg rolls, just hate the messy frying. This is the perfect solution, and much healthier."
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Spray baking sheet with cooking spray, or line with parchment. Preheat oven to 350 degrees F.
Step 2
Dissolve one tablespoon of corn startch in 1/4 cup water and add the soy sauce, set aside.
Step 3
Lightly spray wok or large skillet with cooking spray and heat pan on medium low.
Step 4
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.
Step 5
Stir in cornstartch/soy sauce mixture and cook until thickens. Remove from heat and stir in green onions.
Step 6
Dissolve the remaining tablespoon of cornstartch in 1/4 cup water. Brush the mixture on the egg roll wrappers.
Step 7
Spoon vegetable mixture on the wrappers and roll up. Place on the prepared baking sheet, seamside down.
Step 8
Bake 350 degrees F for 20 minutes or until brown
Tips
No special items needed.