Baked Egg Rolls
These flavorful egg rolls make it easy to add a serving of vegetables to your day. Baked instead of fried, these egg rolls help limit extra fats in oil.
$2.57 per serving
Ingredients
- 1 pound lean ground meat (beef, turkey, or game)
- 6 cups coleslaw mix without dressing (or shredded cabbage and carrots)
- 3 green onions (sliced)
- ½ teaspoon ginger (ground)
- 2 garlic cloves (chopped (or 1 tsp minced or 1/2 tsp powder))
- 1 Tablespoon low-sodium soy sauce
- 12 egg roll wrappers
- 1 egg white (beaten)
- Nonstick spray
Instructions
- Preheat oven to 325°F. Spray a large skillet or electric skillet with nonstick spray.
- In the skillet, brown meat and drain fat. Remove from skillet and set aside.
- In the skillet, steam or pan cabbage mix for 10 minutes. Add meat, onion, ginger, garlic, and soy sauce. Mix well.
- Divide mixture between egg roll wrappers and wrap. Brush beaten egg on wrapped roll or spray with nonstick spray.
- Place on a baking sheet (any size) coated with nonstick spray.
- Bake at 325°F for 25 minutes.
Video
Notes
- Cover with nonstick spray before baking to make extra crispy egg rolls.
- Lay egg roll out like a diamond.
- Place filling across the center horizontally.
- Fold up the bottom corner, not quite to the top corner.
- Tighten around the filling.
- Fold in both side corners toward the center. They will not meet.
- Line edges with egg white or water to seal.
- Roll up to the top.
- Change protein: Try CNP Meat Sauce, shredded chicken, pork, or fish.
Make Vegetarian: Replace meat with CNP Vegetable Mix or tofu.
Nutrition Label
Serving: 2 egg rolls
Tried this recipe?Click the stars or leave a comment.