Sassy Veggie Egg RollsJennifer Shaw
- 12 large square egg roll wrappers
- 2 cups shredded cabbage
- 1 cup chopped onions
- 1/2 cup shredded carrots
- 1/2 cup chopped bean sprouts
- 1/2 cup chopped celery
- 1/2 cu p canned pineapple in juice, chopped
- 1/2 cup canned sliced water chestnuts, chopped
- 1/2 cup light soy sauce
- 2 Tbsp minced garlic
- salt and pepper to taste
Preheat oven to 350°F.
Place cabbage in a microwave-safe dish with 2 Tbsp water and microwave for 3 minutes. Drain water and transfer cabbage to a large bowl.
Add other ingredients, except wrappers, and mix well. Season to taste with salt and pepper. Set aside.
Place two egg roll wrapper on a clean, dry surface. Evenly place 2 heaping spoonfuls of veggies mixture onto each wrapper, in rows a little below the center of each square. Moisten all four edges of each wrapper with water by dabbing your fingers in water and going over the edges smoothly.
Fold the sides of each wrapper about 3/4 of an inch toward the middle to keep the mixture from falling out the sides. Then roll the bottom of each wrapper up around the mixture and continue rolling until you reach the top. Seal the outside edge once more with a dab of water.
Repeat process with all wonton wrappers, making sure you have a clean, dry surface each time. Place all egg rolls onto a large baking pan sprayed with nonstick spray.
Lightly spray the tops of the egg rolls with nonstick spray. Bake in oven for about 25 minutes, until golden brown. Allow tool slightly and then cut each egg roll in half.
82 calories, 18 gms carb, 3 gms protein
Source: Hungry Girl