Healthy Egg Rolls Recipes
HEALTHIER-THAN-EGG ROLLS
Frying anything at home is a little intimidating for me, but I love egg rolls. With this recipe, I've figured out a way to get the best part of the eggroll-without the mess. If you prefer a traditional egg rolls made with wrappers, you can use this as the filling! -Sue Mitchell, Leakey, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large cast-iron or other heavy skillet, cook and crumble chicken with mushrooms, onion, garlic and ginger over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in soy sauce., Add coleslaw mix; cook and stir until wilted, 3-4 minutes. Stir in sesame oil. Serve with rice and sweet-and-sour sauce. If desired, top with wonton strips.
Nutrition Facts : Calories 451 calories, Fat 11g fat (3g saturated fat), Cholesterol 81mg cholesterol, Sodium 591mg sodium, Carbohydrate 58g carbohydrate (13g sugars, Fiber 6g fiber), Protein 30g protein.
EASY AND HEALTHY EGG ROLLS
These egg rolls are SUPER easy, and pretty healthy! The kids love them and always want more - they don't even know they are getting vegetables!
Provided by Supermommyof3
Categories Asian
Time 32m
Yield 15 egg rolls, 6-10 serving(s)
Number Of Ingredients 7
Steps:
- In a food processor, combine chicken breast, garlic, ginger, and soy sauce. Process until the chicken is ground to the consistency of ground beef.
- Spray a pan with cooking spray and brown the chicken. Add the cabbage and carrots and cook until it is translucent.
- Put wrappers in front of you with one point facing you, put about 1 or 1 1/2 teaspoons of filling in the center. Fold in both sides and roll from bottom to top. Brush a little water on the far corner to make them stick.
- Spray each roll with cooking spray and place on a baking sheet. Bake for 12 minutes, turning about half way through.
HEALTHY EGG ROLLS
Make and share this Healthy Egg Rolls recipe from Food.com.
Provided by Sharon123
Categories Vegetable
Time 40m
Yield 12 egg rolls
Number Of Ingredients 11
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!
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