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Wrappers |
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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.
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

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

2 comments:
My mom's fried version of these used to be one of my favs, I'll have to spread the word that they taste just as good baked !
Don't get me wrong...I looove a fried egg roll, but for a day to day "making better choices" version these aren't too bad! Thanks chica!
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