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.
Course Snacks & Sides
Servings 12egg rolls
Cost $2.57 per serving
Ingredients
1poundlean ground meatbeef, turkey, or game
6cupscoleslaw mix without dressingor shredded cabbage and carrots
3green onionssliced
½teaspoongingerground
2garlic cloveschopped (or 1 tsp minced or 1/2 tsp powder)
1Tablespoonlow-sodium soy sauce
12 egg roll wrappers
1egg whitebeaten
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.
Wrapping 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.
Variations
Change protein: Try CNP Meat Sauce, shredded chicken, pork, or fish. Make Vegetarian: Replace meat with CNP Vegetable Mix or tofu.