Low Low Fat Southwestern Egg Rolls

READY IN: 25mins
Recipe by Fat Free Queen

If you like egg rolls, then you'll love my almost fat free recipe. These are just as good as a restaurants and easy to make.

Top Review by Sydney Mike

Made these to take to a potluck the other day, & just before serving them, I cut the rolls in half so that more people could have a taste! For myself, I wasn't that eager to include the chopped pepper, but I did, & everyone else seemed to enjoy them a lot, so I can't argue with that! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]

Ingredients Nutrition

Directions

  1. Cut tofu into moderate chunks and pan fry with onions untill golden brown on all sides.
  2. Pan fry rice in a souce pan untill golden and then add a cup of water to cook ( frying will make the texture of the rice a little firmer).
  3. Preheat oven to 400 degrees.
  4. After tofu and rice is cooked, begin to make your egg rolls; there are directions on the package on how to roll them and also pictures in case you get confused.
  5. Place wrap in front of you in a diamond shape and spread beans in the middle of it. Add peppers, cilantro, spinach, tofu and onions, rice, then finally top with thin peices of the cheese slices.
  6. Be careful not to add too much cheese because it will melt out of the wrapper.
  7. Finally fold the peice closest to you over the insides and tuck tightly. Fold the outer corners in then roll to form the egg roll.
  8. Place onto cookie sheet and bake for 10 minutes or until golden brown ( I spray 9 calorie butter spray casually to make them cripier).
  9. Take out, cool, and enjoy.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a