Healthier Than Egg Rolls Recipes
HEALTHIER-THAN-EGG ROLLS
Frying anything at home is a little intimidating for me, but I love egg rolls. With this recipe, I've figured out a way to get the best part of the eggroll-without the mess. If you prefer a traditional egg rolls made with wrappers, you can use this as the filling! -Sue Mitchell, Leakey, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large cast-iron or other heavy skillet, cook and crumble chicken with mushrooms, onion, garlic and ginger over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in soy sauce., Add coleslaw mix; cook and stir until wilted, 3-4 minutes. Stir in sesame oil. Serve with rice and sweet-and-sour sauce. If desired, top with wonton strips.
Nutrition Facts : Calories 451 calories, Fat 11g fat (3g saturated fat), Cholesterol 81mg cholesterol, Sodium 591mg sodium, Carbohydrate 58g carbohydrate (13g sugars, Fiber 6g fiber), Protein 30g protein.
HEALTHY EGG ROLLS
Make and share this Healthy Egg Rolls recipe from Food.com.
Provided by Sharon123
Categories Vegetable
Time 40m
Yield 12 egg rolls
Number Of Ingredients 11
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!
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