Low Low Fat Southwestern 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.

SOUTHWEST EGG ROLLS

Steps:

• In a large skillet, saute the spinach, onion, red pepper and jalapeno in oil until tender. Stir in the corn, beans and seasonings; heat through. Remove from the heat. Stir in shredded cheese and cream cheese until melted., Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling., Place in a 15x10x1-in. baking pan coated with cooking spray; lightly coat egg rolls with additional cooking spray. Bake at 425° for 8-10 minutes or until golden brown, turning once.

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!

LOW LOW FAT SOUTHWESTERN EGG ROLLS

Steps:

• Cut tofu into moderate chunks and pan fry with onions untill golden brown on all sides.
• Pan fry rice in a souce pan untill golden and then add a cup of water to cook ( frying will make the texture of the rice a little firmer).
• Preheat oven to 400 degrees.
• After tofu and rice is cooked, begin to make your egg rolls; there are directions on the package on how to roll them and also pictures in case you get confused.
• Place wrap in front of you in a diamond shape and spread beans in the middle of it. Add peppers, cilantro, spinach, tofu and onions, rice, then finally top with thin peices of the cheese slices.
• Be careful not to add too much cheese because it will melt out of the wrapper.
• Finally fold the peice closest to you over the insides and tuck tightly. Fold the outer corners in then roll to form the egg roll.
• Place onto cookie sheet and bake for 10 minutes or until golden brown ( I spray 9 calorie butter spray casually to make them cripier).
• Take out, cool, and enjoy.