Ultra Low-Fat Egg Rolls Recipe

Name: Ultra Low-Fat Egg Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 c. cabbage, sliced; 1/2 c. carrot, grated; 1 small onion, chopped fine; 1/4 tsp. seasoned salt; 1/8 tsp. black pepper; 1/4 c. water; 6 egg roll wrappers; 2 egg whites, slightly beaten; few drops lite soy sauce; 1/2 lb. shrimp, chicken or sea legs, if desired

Servings: persons

4 c. cabbage, sliced
1/2 c. carrot, grated
1 small onion, chopped fine
1/4 tsp. seasoned salt
1/8 tsp. black pepper
1/4 c. water
6 egg roll wrappers
2 egg whites, slightly beaten
few drops lite soy sauce
1/2 lb. shrimp, chicken or sea legs, if desired

1
Preheat oven to 350u00b0.
2
Spray large skillet with Pam buttery nonstick spray.
3
Brown cabbage, carrot, onion and seasonings for 1 to 2 minutes.
4
Add water and simmer and stir until tender.
5
Do not overcook.
6
Cool slightly.
7
Dip one side of egg roll wrapper in egg white.
8
This will be the outside.
9
Place about 1/3 to 1/2 cup of cabbage mixture just below center and roll up like an egg roll. Place on sprayed baking sheet and bake at 350u00b0 for 20 to 25 minutes or until golden brown.
10
Entire recipe makes 6 servings. Grams of fat per serving, 1; calories per serving, 125.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 c. cabbage, sliced, 1/2 c. carrot, grated, 1 small onion, chopped fine, 1/4 tsp. seasoned salt, and more.

Yes, Ultra Low-Fat Egg Rolls falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ultra Low-Fat Egg Rolls

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