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