Vegetable Egg Rolls
WW points 1
1 head Chinese (nappa) cabbage
2 meduim carrots, shredded
2 garlic cloves minced
2 meduim scallions chopped
1 Tbsp ginger root minced or 1/2 tsp dried
1 Tbsp low-sodium soy sauce
2 tsp cornstarch
1 tsp sesame oil
8 average egg roll wrappers
4 sprays olive oil spray or enough to coat egg rolls
Preheat oven 350. Coat a large baking sheet with cooking spray
Place cabbage in a microwave 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 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.
Make up the mixture the morning before and then all you have to do is fill them and bake them right before dinner.
Make a double batch and freeze half of them, makes a great snack or lunch.
Pair this with a stir-fry for a complete meal.
Look for egg roll wrappers in the produce section of your grocery store.
Do you like egg rolls? Have you ever made them?