Crispy Baked Egg Rolls

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Wrappers

Sauteed filling

 Mmmmm...egg rolls! Who doesn't love a yummy deep fried egg roll from your favorite Chinese restaurant? I know I do, but what I don't love is feeling guilty after eating it because of all the added fat from being deep fried.  This egg roll alternative is crispy but not fried, and therefore not greasy and full of added fat.  It is also full of fresh veggies, and since it's Breast Cancer Awareness Month I used some ingredients that are known to be cancer fighters including cabbage and carrots.  Wanna know the best thing about these egg rolls? 3 egg roll wrappers contain only 170 CALORIES!!!! Considering that the rest of the ingredients are vegetables this is an UNBELIEVABLE makeover version that you need to go make. Right now.

 

Crispy Baked Egg Rolls Makes 3 egg rolls                                                                                      

3 egg roll wrappers, (look for them in the produce section)                              
1/2 pound coleslaw mix
1/4 cup shredded carrot
3 tablespoons finely chopped red bell pepper    

1/3 cup chicken or vegetable stock

salt and pepper, to taste                                                                            

non-stick spray

water                                                        

Preheat a saute pan to medium-high heat and the oven to 425 degrees.  Prepare a sheet pan by spraying it with non-stick spray.  Add the cabbage, carrot and red bell peppers to the pan.  Allow the mixture to heat through, and add the stock, salt and pepper.  Cook the cabbage mixture for about 10 minutes, or until the vegetables are wilted and        tender.  Allow the mixture to cool (if you're in a rush stick put the mixture in a bowl and stick it in the freezer for a few minutes).  Position an egg roll wrapper on the counter top so that it looks like a diamond and place 1/3 of the mixture horizontally across the wrapper.  Pick up the bottom corner of the diamond, and tuck it under the filling.  Then fold the left and right corners towards the center, and roll the wrapper to close in the

filling.  Use a damp finger to moisten the top corner of the wrapper and   

attach it to the egg roll.  Fill the other two wrappers, and line them up 

on the sheet pan.  Bake at 425 for 30 minutes, turning the egg rolls           over halfway through.