Healthy Egg Rolls

Submitted by Sharon123

"I love egg rolls and these are vegetarian and low fat!"

 

• Ready In: 40mins
• Ingredients: 11
• Yields: 12 egg rolls

ingredients

• cooking spray or olive oil
• 2 tablespoons cornstarch
• 1⁄2 cup water
• 3 cups shredded Chinese cabbage (you may mix with other greens)
• 2 medium carrots, shredded
• 4 ounces shiitake mushrooms, diced (I mix with button and portabella)
• 1 stalk celery, diced (or/and 1/2 cup water chestnuts)
• 1 tablespoon grated fresh ginger
• 2 tablespoons low-sodium tamari
• 2 tablespoons sliced green onions
• 12 fat-free egg-roll wrappers

directions

1. Spray a baking sheet with cooking spray.
2. Dissolve one tablespoon of the cornstarch into 1/4 cup water and set aside.
3. Lightly spray a wok or large saute pan with cooking spray (or use olive oil) and heat over low heat.
4. Combine cabbage, carrots, mushrooms, celery and ginger in the pan.
5. Cook for five to seven minute or until vegetables begin to wilt, stirring constantly to keep from burning.
6. Stir in cornstarch mixture and soy sauce.
7. Cook until the sauce thickens.
8. Add green onions at very end to keep them crisp.
9. Dissolve the remaining tablespoon of cornstarch in 1/4 cup water.
10. Brush onto egg-roll wrappers and fill with vegetables.
11. Bake in a 350-degree oven for 15 minutes or until brown.
12. Enjoy!

Reviews

[ncmysteryshopper]

These were excellent egg rolls!! But, since I made 5 different fillings...these did not go in the oven, they were fried. But the flavor was outstanding! I really enjoyed the flavor....who said you can't have flavor without meat???? Thank you for posting!!!

 

[Stephanie S.]

We enjoyed these egg rolls, but the kids missed the fried variety. Hmmmm, nonetheless I will make these again.

 

[Mysterygirl]

I wasn't happy with the texture but the flavor was great. I think that next time I will bake them at 400degrees, turning halfway through. I will also spray the tops of them to see if that won't help to crisp them up.

 

[eknecht]

I would have preferred these if I had fried them-but they were pretty good for being baked. Since I am the only one in the house that likes egg rolls, I stuck the leftovers in the freezer- big mistake. When I tried reheating they were soggy and limp and a real mush. Very tasty when they cam out of the oven! I couldn't find the fat-free wrappers, and they needed a little longer to bake to be brown.

 

[Pismo]

These were just ok to us. I couldn't find egg roll wrappers, just spring roll, and they didn't work out. So, I'm only rating the filling. I'm used to a drier filling and these were a bit too mushy. I think I would also cut down on the ginger just a little. They weren't bad but I think I'll keep looking for something else.