Easy And Healthy Egg Rolls Recipes

HEALTHY EGG ROLLS

Steps:

• Spray a baking sheet with cooking spray.
• Dissolve one tablespoon of the cornstarch into 1/4 cup water and set aside.
• Lightly spray a wok or large saute pan with cooking spray (or use olive oil) and heat over low heat.
• Combine cabbage, carrots, mushrooms, celery and ginger in the pan.
• Cook for five to seven minute or until vegetables begin to wilt, stirring constantly to keep from burning.
• Stir in cornstarch mixture and soy sauce.
• Cook until the sauce thickens.
• Add green onions at very end to keep them crisp.
• Dissolve the remaining tablespoon of cornstarch in 1/4 cup water.
• Brush onto egg-roll wrappers and fill with vegetables.
• Bake in a 350-degree oven for 15 minutes or until brown.
• Enjoy!

EASY EGG ROLLS

Steps:

• In a small bowl, combine the first six ingredients. Place a heaping tablespoonful of beef mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. , In a small bowl, combine flour and enough water to make a paste. Moisten top corner with paste; roll up tightly to seal. Repeat. In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls for 3-5 minutes or until golden brown.

EASY AND HEALTHY EGG ROLLS

Steps:

• In a food processor, combine chicken breast, garlic, ginger, and soy sauce. Process until the chicken is ground to the consistency of ground beef.
• Spray a pan with cooking spray and brown the chicken. Add the cabbage and carrots and cook until it is translucent.
• Put wrappers in front of you with one point facing you, put about 1 or 1 1/2 teaspoons of filling in the center. Fold in both sides and roll from bottom to top. Brush a little water on the far corner to make them stick.
• Spray each roll with cooking spray and place on a baking sheet. Bake for 12 minutes, turning about half way through.

SUPER EASY EGG ROLLS

Steps:

• (note: shredding to fine will result in mushy texture) With a small food processor shred the pork, celery, radishes, and scallions together.
• Put in big bowl.
• Rinse the water chestnuts and shrimp in cold water before using.
• Then shred the water chestnuts and shrimp.
• Put with pork mix.
• Then the shred the cabbage and carrots together to make 2 cups of mix.
• Put in with the pork mix.
• Shred the bean sprouts on a quick pulse and add to mix.
• Add all your spices and stir and taste.
• If you think it needs something more (i. e. salt, garlic, whatever, season it to your taste.) Lay egg roll wrapper flat and put on a loose 1/3 cup of filling (don't pack it) in center and arrange it in a small log, fold sides over and start to roll.
• Place on greased cookie sheeat sides not touching.
• Brush tops of egg rolls lightly with oil and bake.
• Bake at 375 degree oven for 30 minutes.

EASY EGG ROLLS

Steps:

• In a bowl, combine the first six ingredients; mix well. Place an egg roll wrapper on work surface with one point facing you. Place a heaping tablespoon of beef mixture in center. Fold bottom third of wrapper over filling. Fold in sides.
• In a small bowl, combine flour and enough water to make a paste. Moisten top corner with paste, roll up tightly to seal. Repeat with remaining wrappers and filling.
• In an electric skillet, heat 1 inch of oil to 375*. Fry egg rolls for 3-5 minutes or until golden brown.
• Note: Fill egg roll wrappers one at a time, keeping the others covered until ready to use.
• Egg rolls can be reheated in a microwave for 2 1/2 to 3 minutes.