I must admit, I love the chicken egg rolls at Panda Express. I don’t eat them very often because they are deep-fried. Happily, I’ve created a skinny recipe I can enjoy guilt-free and you can too! To make them skinny, I’m using lean ground turkey breast, loading the rolls with crunchy veggies, and baking–not frying. Each roll has 104 calories, just 1 gram of fat and 2 Blue WW Freestyle SmartPoints, and 3 Green. These skinny treats work great as an appetizer or dinner. They are really yummy and fun to eat. I hope you enjoy them as much as I do!
Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients for Egg Rolls:
2 cups shredded cabbage
1 cup bean sprouts
⅔ cup carrots, shredded
½ teaspoon vegetable oil or olive oil
½ pound ground turkey breast (99% fat-free)
1 cup onions, mined
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
¼ teaspoon black pepper
12 egg roll wrappers, see shopping tips
Ingredients for Sauce:
¼ cup reduce-sodium soy sauce
¼ cup rice vinegar or seasoned rice vinegar
½ tablespoon ginger, in a jar
1 teaspoon sesame oil
¼ cup thinly sliced green onions, optional
1. Preheat oven to 425 degrees. Coat a baking pan with cooking spray.
2. In a medium bowl, combine bean sprouts, carrots, and cabbage.
3. Heat oil in a large nonstick pan over medium-high heat. Add turkey, onions, garlic, and ginger. Cook about 5 minutes until turkey is browned. Remove from heat; stir in cabbage mixture, 1½ tablespoons soy sauce, rice vinegar, and pepper. Chill in refrigerator for 15 minutes.
4. Place 1 egg roll wrapper at a time onto the work surface with 1 corner pointing toward you (wrapper should look like a diamond). Spoon ¼ cup turkey filling into center of wrapper. Fold lower corner of egg roll wrapper over the filling. Fold in corners and roll up jelly-roll fashion. Repeat procedure with remaining wrappers and turkey 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 small bowl, mix together all sauce ingredients. Garnish with green onions, if desired. Serve sauce on the side with egg rolls.
6. Serve at once. To reheat, place in a preheated 425 degrees oven and heat until crisp.
Makes 12 egg rolls (each serving, 1 roll, and about 1 tablespoon sauce). For a dinner size portion serve 3 egg rolls per serving.
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 these skinny ones are baked.
! 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/buy.html. There are other brands available.
Ground turkey breast, 99% fat-free, can be found in most supermarkets. It’s made completely from the turkey breast, unlike another ground turkey which is a blend of white and dark meat.
Ginger, in a jar, can be found in the produce section where garlic, in a jar, is sold.
WW Freestyle SmartPoints 2-Blue
WW SmartPoints 3-Green
WW POINTS PLUS 3
|SKINNY FACTS: for 1 egg roll including 1 tablespoon sauce
104 calories, 1g fat, 0g sat. fat, 12mg chol, 8g protein, 16g carbs, 1g fiber, 410mg sodium, 1g sugar
|FACTS: for SmartPoints
62 calories, 0g sat. fat, 2g protein, 0g sugar