Skinny Baked Vegetarian Egg Rolls with Peanut Sauce

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vegetarian eggrolls
You normally wouldn’t think egg rolls would be healthy but these actually are! They’re loaded with good-for-you broccoli slaw, cabbage and other veggies. Plus they’re baked, not fried and served with a peanut butter dipping sauce, oh boy! Each filling egg roll has 117 calories 3 grams fat and 3 Weight Watchers SmartPoints. They make a wonderful appetizer, lunch or dinner. I love these so much, I could eat them all time. Enjoy!

Prep Time: 15 minutes
Cook, Chill and Bake Time: 1 hour


Ingredients for Egg Rolls:

2½ cups shredded cabbage

2½ cups broccoli slaw

1 cup snow peas (pea pods) chopped

1 cup carrots, shredded

1 cup scallions, chopped

1 teaspoon vegetable oil or olive oil

2 teaspoons ginger, (from a jar) see shopping tips

2 garlic cloves, minced

2 tablespoons rice vinegar or seasoned rice vinegar

1½ tablespoons reduced-sodium soy sauce

A little fresh ground black pepper

12 egg roll wrappers, see shopping tips

Cooking spray


Ingredients for Sauce:

¼ cup peanut butter, I like natural, chunky, unsalted

3 tablespoons fresh lime juice

2 teaspoon reduced-sodium soy sauce

½ teaspoon red pepper flakes


Instructions

1. Preheat oven to 425 degrees. Coat a baking pan with cooking spray.

2. In a medium bowl, combine cabbage, broccoli slaw, snow peas, carrots, and scallions.

3. Heat oil in a large, nonstick pan over medium-high. Add ginger, garlic and cook for 30 seconds. Stir in cabbage mixture, 1½ tablespoons soy sauce, rice vinegar and black pepper. Cook for about 5 minutes until soft-crisp. Chill in refrigerator for 15 minutes.

4. Place 1 egg roll wrapper at a time onto work surface with 1 corner pointing toward you (wrapper should look like a diamond). Spoon ⅓ cup cabbage filling into center of wrapper. Fold lower corner of egg roll wrapper over filling. Fold in corners and roll up jelly roll fashion. Repeat steps with remaining wrappers and veggie filling. Lightly coat egg rolls with cooking spray and place seam side down on a baking sheet coated with cooking spray. Bake for 10 minutes. Turn over and bake 10 minutes more until golden brown on both sides.

5. To prepare sauce: In a blender add all sauce ingredients and blend until smooth. Taste and add more red pepper flakes, if desired.  Serve sauce on the side with egg rolls. Use ½ tablespoon sauce to dip with each egg roll.

6. Serve at once. To reheat, preheat oven to 425 degrees. Place egg rolls on a baking sheet. Place in oven and heat until crisp.

Makes 12 egg rolls (each serving, 1 roll and about ½ tablespoon sauce)


Food Fact


Egg roll wrappers are paper-thin, sheets of raw pastry dough and are traditionally used to make egg rolls and spring rolls. They’re filled with meats and vegetables, rolling into a cylindrical shape and deep fried, although my skinny ones are baked.


Shopping Tips

I used Nasoya Egg Roll Wrappers. I bought mine at Vons/Safeway but most supermarkets and natural food markets sell egg roll wrappers. They’re usually displayed in the refrigerated Asian section or deli aisle. Click here to see where Nasoya Egg Roll Wrappers are sold-http://www.nasoya.com/products/asian-style-wraps. There are other brands available.

Ginger, in a jar, can be found in the produce section where garlic, in a jar, is sold.

Weight Watchers SmartPoints 3
Weight Watchers POINTS PLUS 3
Weight Watchers
(old points) 2

SKINNY FACTS: for 1 skinny egg roll
117 calories, 3g fat, 1g sat. fat, 0mg chol, 6g protein, 17g carbs, 2g fiber, 277mg sodium, 2g sugar
FACTS: for 1 Panda Express chicken egg roll
190 calories, 8g fat, 8g protein, 17g carbs, 2g fiber, 410mg sodium, 2g sugar

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44 Responses to “Skinny Baked Vegetarian Egg Rolls with Peanut Sauce”

  1. Erin @ Table for 7 Says:

    I love egg rolls and these look delicious! Love that they are skinny version 🙂

  2. Mary Catherine Says:

    Oooooh, this sounds delicious! Thanks so much for sharing the recipe with us.

  3. admin Says:

    My pleasure Mary. Thanks so much for hosting such a terrific link party!

  4. admin Says:

    Thanks Erin. I hope you enjoy them!

  5. Jeni Says:

    These sound very yummy!

  6. shelley Says:

    we have been baking egg rolls for years…..usually it’s 4% lean ground beef, minced onions, carrots and celery, cracked pepper and red pepper flakes…but I must say these sound really good…we love to dip our egg rolls into La Victoria green taco sauce…I will be giving this recipe a try…and sending it to my oldest…she is always on the lookout for a good vegan recipe…thanks

  7. admin Says:

    Sounds yummy Shelley!

  8. la gourmande Says:

    merci pour cette recette !!!
    a bientôt

  9. admin Says:

    Amusez-vous! (Enjoy)

  10. Katie B. of HousewifeHowTos.com Says:

    I love that you baked these! The sauce sounds amazing, too. And only 3 points? Winner!!! Came via New Nostalgia. I wanted to invite you to join my How To Tuesday link party, if you haven’t already joined . It would be wonderful to have you!

    http://housewifehowtos.com/linkage/link-party-2/how-to-tuesday-link-party-12-and-features/

  11. Julia Forshee Says:

    I love the idea of baking these instead of frying them!! Thank you! I recently started a Thursday link-up party (yes, today:), and I would really love to see this post and/or any others you would like to include. I am at allthingswithpurpose.com. Hope to see you there and for many more Thursday’s to come!!

  12. admin Says:

    Thanks for the invite Julia. I’ll happily share something!
    Best of luck to you,
    Nancy

  13. admin Says:

    Thanks so much for the invite to your link party Katie. I’ve shared my recipes many times. Thanks for hosting!
    Best wishes,
    Nancy

  14. Worthwhile reads from the web this week | Eat and Sip in the City Says:

    […] Yay for a new to me recipe for Meatless Monday! This totally reminds me of one of the snacks I was given when I was doing the Fresh Diet! Check out Skinny Kitchen’s recipe for Skinny Baked Vegetarian Egg Rolls with Peanut Sauce! […]

  15. admin Says:

    Hi Michelle,
    Thanks so much for sharing my skinny egg rolls. They are fun to make and even better to eat!
    With my very best wishes,
    Nancy

  16. Jo-Anne Says:

    Egg Rolls just came out of the oven. I couldn’t wait to try one…delicious! Love the heat in the peanut sauce. Easy. Will definitely make again when company is coming!

  17. admin Says:

    Wonderful to hear that Jo-Anne. I’m thrilled you enjoy these egg rolls!
    With my best wishes,
    Nancy

  18. Tell Me Tuesday! Says:

    […] Must try! Skinny baked veggie egg rolls!!/Skinny Kitchen […]

  19. admin Says:

    Hi Tori, I just found out you featured my Skinny Baked Veggie Egg Rolls. Thank you so much!
    With my very best wishes,
    Nancy

  20. Healthy Vegetarian Egg Rolls Says:

    […] From Skinny Kitchen […]

  21. admin Says:

    Kelly, thanks so much for sharing my egg roll recipe…You did a great job making them!
    I love your post and photos!

    Best of luck to you,
    Nancy

  22. Hannah Says:

    I was wondering if these can be frozen? I’m a college student cooking for myself so any meal I can freeze and cook when I need them is super helpful! These look wonderful!

  23. admin Says:

    I think they would freeze great Hannah. You might want to put them in individual containers, with a little dipping sauce, before freezing.
    Best of luck to you in school!
    Nancy

  24. Chelsea Says:

    These sound delicious! I would probably dip them in homemade sweet and sour because I’m allergic to peanuts, but I would love to try these egg rolls!

  25. admin Says:

    You could easily do that Chelsea. Enjoy!

  26. Kim Says:

    I’ve made these before and they’re delicious! Out of curiosity, I put them through the recipe builder and added a pound of chicken breast and reduced the veggies just a little (to accommodate for the volume of the chicken) and did the sauce using PB2 – guess what? STILL only 3PP each. Guess what we’re having for dinner tonight?? Love your website and your wonderful ideas – thanks so much!

  27. admin Says:

    Thanks for sharing Kim. I’m so happy you’re enjoying my recipes!
    Enjoy your dinner!
    With my very best wishes,
    Nancy

  28. Jackie Says:

    I have tried (& shared two of your recipes so far) I have to say simply outstanding ( and kid approved) you rock

  29. admin Says:

    You are so sweet Jackie! I’m so happy you’ve enjoyed a few of my recipes so far. Thanks so much for sharing them too!
    Have fun skinny cooking.
    With my very best wishes,
    Nancy

  30. Mary Ann Says:

    These sound wonderful – def will try. Do you know if they warm up OK? I’m the only one who would eat them in my house….

  31. christine Says:

    I love the flavors in these and love even more that they’re lightened up by baking.

  32. Janette@culinaryginger Says:

    A skinny egg roll? Sign me up, these look amazing.

  33. Linda @ForkandForage Says:

    I love egg rolls, especially when they are guilt-free. Sounds yummy and your peanut sauce sound delicious too!

  34. peter @feedyoursoultoo Says:

    love how you lighten up the classics.

  35. Caren Gittleman Says:

    my younger brother first turned me on to these about 2 yrs ago. I have made them with a filling like yours and then I also played around and made my own. I also used the same soy wrappers that you did. Be careful!! They are DELICIOUS, addicting and when that happens they are no longer “skinny!” I had to lay off of them because they are THAT good!

  36. admin Says:

    I know what you mean Caren. That’s why I usually shared them with company!
    I always appreciate you feedback.
    My best,
    Nancy

  37. Catherine Says:

    Dear Nancy, I love that these eggrolls are baked. I must try baking them next time…I also love the sound of that sauce! xo

  38. Sue Says:

    What is broccoli slaw? This looks great!

  39. admin Says:

    Thanks Sue! Broccoli slaw is a variation of traditional coleslaw with shredded raw broccoli stalks substituted for cabbage. Most supermarkets sell bags of it like shredded cabbage.

  40. Food Porn Friday: Finger Foods For The Win! | Fit & Fancy Says:

    […] Skinny Baked Vegetarian Egg Rolls with Peanut Sauce My boyfriend loves these. It’s hard to tell if he loves the fact that he gets egg rolls without having to go pick them up from a restaurant or if it’s because he gets an excuse to eat more peanut butter. Regardless, it’s a hit in my house. This is the most complicated recipe today, but worth it. The egg rolls are deceivingly filling and you will more than likely have left-overs for a few days. You’re welcome. Catch the recipe here. […]

  41. admin Says:

    What a yummy grouping. Thanks so much for including my Skinny Baked Vegetarian Egg Rolls with Peanut Sauce!

  42. Egg rolls and more | The Almost Vegan Trans Guy Says:

    […] Vegan egg rolls […]

  43. admin Says:

    Lewis, thank you so much for sharing my recipe. I’m delighted you enjoyed it! And you proved have flexible this recipe is.
    All the best,
    Nancy

  44. admin Says:

    Thanks so much for sharing my recipe on you wonderful site!
    My best,
    Nancy

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