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 very filling egg roll has 117 calories, 3 grams fat, and 3 WW Blue Freestyle SmartPoints, and 3 Green. They make a wonderful appetizer, lunch, or dinner. Two of them for dinner is perfect. I love these so much, I could eat them every day. 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
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
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 the center of the wrapper. Fold lower corner of egg roll wrapper overfilling. 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)
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.
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. There are other brands available.
Ginger, in a jar, can be found in the produce section where garlic, in a jar, is sold.
WW Freestyle SmartPoints 3-Blue
WW SmartPoints 3-Green
WW POINTS PLUS 3
|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