Healthy egg rolls!

Chinese food is one of my favorite things in the whole world!! I have made home made pot stickers a lot, but never attempted egg rolls. It’s really easy! Each egg roll wrapper is only 80 calories, and when you fill it with things you like, you control the calories. Here is an easy recipe anyone can try at home!

1 head Chinese cabbage, outer leaves removed, shredded

2 medium carrots, peeled and shredded

2 medium garlic cloves, minced

2 medium scallions, white and green parts, chopped

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

1 Tbsp low-sodium soy sauce

2 tsp cornstarch

1 tsp sesame oil

8 average egg roll wrappers, about 1/2 oz each

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

Preheat oven to 350 F. 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.

If you want to add some protein, you can cook some ground chicken and add that as well.

I’ve mentioned before my favorite stir fry sauce is “House of Tsang” brand stir fry sauces. You can find them in the chinese section of most grocery stores. They have flavors like Saigon Sizzle, Thai Peanut, and Classic Stir Fry. Each tablespoon is only 45 calories and they taste amazing! I use that as a dipping sauce. If you want to thin it out a little, I’ve added a little chicken broth to make it thinner. You won’t be disappointed!

Home made egg rolls

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