Fat Free Egg Rolls Recipes

FAT FREE EGG ROLLS

Steps:

• Make sure all meat is cooked, and everything mentioned as'chopped' above is chopped.
• I use the food processor.
• Mix everything but the egg roll wrappers in a very large bowl.
• Use your hands to be sure to get a good mix.
• Place an eggroll wrapper in front of you, with a point up, as in a diamond.
• Put about a third of a cup of filling horozontally across the middle, bring down the top point, tuck under the filling, and roll, folding in the two side points as you go.
• Seal the bottom point with some water before you roll completely up.
• If in doubt, check the back of the eggroll wrapper package for pictures.
• Spray the biggest cookie sheet you have with Pam, put eggrolls on it, make sure they aren't touching.
• Spray the tops of the eggrolls with Pam.
• Bake for 30-40 minutes.
• If the tops seem cooked and crispy, flip them over for the last ten minutes of baking.
• Eggrolls are done when they are crispy-crunchy and browned.
• Check oven to be sure of progress and time, as the cooking time seems to vary with how wet, and how much filling you use.

HEALTHY EGG ROLLS

Steps:

• Spray a baking sheet with cooking spray.
• Dissolve one tablespoon of the cornstarch into 1/4 cup water and set aside.
• Lightly spray a wok or large saute pan with cooking spray (or use olive oil) and heat over low heat.
• Combine cabbage, carrots, mushrooms, celery and ginger in the pan.
• Cook for five to seven minute or until vegetables begin to wilt, stirring constantly to keep from burning.
• Stir in cornstarch mixture and soy sauce.
• Cook until the sauce thickens.
• Add green onions at very end to keep them crisp.
• Dissolve the remaining tablespoon of cornstarch in 1/4 cup water.
• Brush onto egg-roll wrappers and fill with vegetables.
• Bake in a 350-degree oven for 15 minutes or until brown.
• Enjoy!

GLUTEN-FREE FLUFFY DINNER ROLLS

Steps:

• Grease a 9-in. round baking pan and sprinkle with gluten-free flour; set aside., In a small bowl, dissolve yeast and sugar in warm milk. In a stand mixer with a paddle attachment, combine the eggs, oil, vinegar and yeast mixture. Gradually beat in the flour, xanthan gum, gelatin and salt. Beat on low speed for 1 minute. Beat on medium for 2 minutes. (Dough will be sticky.), Drop batter by 1/3-cupfuls into prepared pan. Smooth the tops with a wet spatula. Cover and let rise in a warm place until dough reaches the top of pan and rolls are touching, about 25 minutes. Preheat oven to 375°., Bake until golden brown, 20-25 minutes. Cool in pan on a wire rack.

LIGHT AND AIRY GLUTEN-FREE AND EGG-FREE SANDWICH ROLLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Whisk ground corn cereal, sorghum flour, potato starch, rice flour, sugar, cornstarch, xanthan gum, yeast, and salt together in a large bowl.
• Whisk rice milk, canola oil, and vinegar together in a separate bowl. Beat rice milk mixture into corn cereal mixture with an electric mixer, adding rice flour or water as needed to form a smooth dough.
• Divide dough into 10 equal pieces and form into 3/4-inch-thick rolls about 3 inches in diameter. Place rolls on the prepared baking sheet; brush lightly with olive oil. Cover rolls with a light cloth and let rise until doubled in volume, about 30 minutes.
• Bake in preheated oven until tops are golden brown, about 25 minutes. Let cool on a wire rack.