Vegetable Egg Rolls - Low Cal! - Not TNT

[Guest guest]

LOW CAL EGG ROLLS???

This came in my email this a.m. and is not TNT but sounds fantastic

so I wanted to share. I will definitely be making a batch this

weekend!

Vegetable Egg Rolls - 1 POINT

Servings: 8

Preparation Time: 20 min

Cooking Time: 30 min

 

Ingredients

1 head Chinese cabbage, outer leaves removed, shredded

2 medium carrot(s), peeled and shredded

2 medium garlic clove(s), minced

2 medium scallion(s), white and green parts, chopped

1 Tbsp ginger root, fresh, minced or 1/2 tsp dried

1 Tbsp low-sodium soy sauce

2 tsp cornstarch

1 tsp sesame oil

8 average egg roll wrapper(s), about 1/2 oz each

4 sprays olive oil cooking spray, or enough to coat egg rolls

 

Instructions

Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.

 

Place cabbage in a microwavable dish and cover. Microwave on high

until wilted, about 4 minutes; drain and transfer to a large bowl.

Add carrots, garlic, scallions, ginger, soy sauce, cornstarch and

oil; mix well.

 

Arrange egg roll wrappers on a clean, dry surface. Spoon cabbage

mixture diagonally onto each wrapper. Fold over one corner to cover

filling. Fold up both corners. Moisten edges of remaining flap with

water and roll up wrapper jellyroll style until sealed. Transfer egg

rolls to prepared baking sheet and coat with cooking spray.

 

Bake until golden brown, about 25 minutes. Serve hot.