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Ethnic - Egg Rolls




Source of Recipe


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List of Ingredients




Ethnic - Egg Rolls

1 tablespoon lite soy sauce
1 teaspoon cornstarch
1/2 teaspoon rice or white vinegar
1/4 teaspoon packed brown sugar
2 teaspoons Asian sesame oil
1/2 cup thinly sliced green onion tops
2 cups fresh bean sprouts
2 cups finely chopped Chinese cabbage
1 cup small cooked shrimp, chopped
12 egg roll wrappers
Nonstick cooking spray

Preheat the oven to 400 degrees F. Spray a large baking
sheet with nonstick spray coating and set aside. In a small
bowl, mix together the soy sauce, cornstarch, and vinegar
until smooth. Stir in the sugar. Set aside.
In a large nonstick skillet, combine the oil, onion, bean
sprouts, and cabbage. Cook over medium-high heat, stirring
frequently, about 3 minutes, or until the vegetables are
softened. Stir in the reserved cornstarch mixture and the
shrimp, and cook 1 or 2 minutes longer or until the sauce has
thickened. Remove to a strainer, and drain off excess liquid.
To fill each egg roll, lay a wrapper on a flat surface with
one corner facing you. Lay about 3 tablespoons of filling in a
line horizontally across the center of the wrapper, leaving
about 1-1/2 inches at each pointed end. Fold the pointed end
of the wrapper facing you over the filling. Fold in the pointed
ends at the sides of the wrapper over the filling.
Brush the remaining pointed end of the wrapper with cold
water. Fold the remaining end of the wrapper over the filling,
rolling to make the traditional egg roll shape. Transfer to
the baking sheet. Spray the egg rolls lightly with nonstick
cooking spray.
Bake for 13 minutes, or until the wrappers are crisped. The
egg rolls are best served hot from the oven. Egg rolls can
be cooled, covered, and refrigerated for up to 24 hours before
serving. Rewarm in a 350 degree oven for 9 to 11 minutes.
Yield: 12 servings

Nutritional Information Per Serving (1 egg roll):
Calories: 117, Fat: 1 g, Cholesterol: 24 mg, Sodium: 265 mg,
Carbohydrate: 21 g, Dietary Fiber: 2 g, Sugars: 1 g, Protein: 6 g
Diabetic Exchanges: 1 Starch, 1 Vegetable


Recipe