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Baked Egg Rolls

December 2, 2010

I found this recipe on Grandma’s Canning Jars and it seemed so easy.  The hardest part was prepping the cabbage and carrots. I tweaked the recipe a bit to make it even lower calorie. It ended up making 17 rolls at about 85 calories each.

 

 

 

 Baked Egg Rolls

5 cups shredded green cabbage

5 cups shredded red cabbage

2 cups shredded carrots

2 tbsp canola oil

2 tbsp low sodium soy sauce

1 package of egg roll wrappers (mine had 20)

Preheat the oven to 375 degrees.

Using a mandolin or a knife and cutting board, shred both types of cabbages and the carrots.

Heat 2 tablespoons of canola oil in a large skillet over medium high heat. Add the cabbage and carrots making sure to move the mixture around in the pan for even cooking. Once the cabbage mixture is wilted down, add soy sauce.  Stir together so the sauce evenly coats the vegetables. Cool slightly

(If you want a thicker sauce, spicy sauce or more intensely flavored sauce you may add cornstarch, garlic, ginger or red pepper flakes to achieve your desired result.)

Prepare a cookie sheet with parchment paper or foil. Follow the directions on the wrapper package for folding methods, then place the filled egg roll on the cookie sheet seam side down.

Once you have all your egg rolls on the cookie sheet spray lightly with cooking oil and place in the oven ( Be light on the spray, mine came out a little on the soggy side) .

Bake about 10 minutes, or until the tops are golden brown. Take the tray out, flip the egg rolls over, spray with cooking spray and place back in the oven for another 10 minutes. Let the egg rolls cool slightly before eating or for an hour before packing them up for the freezer. To reheat place frozen egg rolls in the oven or toaster oven at 300 degrees for 10- 15 minutes.

Next time I plan to add some spices, these were very simple , but the cabbage had a really good flavor.

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