Here is a recipe for healthy egg rolls people. You read that right! These egg rolls are pan fried, in a touch of oil, which gives them that crispy texture we love. Because they are pan fried they are not drenched inn grease, and are only 2pp each! For a real, normal sized egg roll! Can you believe it! These are a fun treat that will help round out any Asian themed meal. Enjoy!
Servings: 24
Serving Size: 1 egg roll
Points plus: 2pp
Prep Time: 30 minutes
Cook Time: 10 minutes
Level of Difficulty: Medium
Ingredient List:
1 small head of cabbage
4 whole carrots
6 green onions
1 T fresh ginger, more or less to taste
3 cloves of garlic
2 T Toasted sesame oil
1/2 cup Low sodium soy sauce
Garlic powder
Kosher salt + pepper
1 package egg roll wrappers
Cooking spray
Instructions
First off, this recipe will be a breeze if you have a food processor. If you don't have a food processor, you will just need to chop the cabbage and carrots as teeny tiny as possible.
Moving on. Put the cabbage and carrots in your food processor and whirl around until evenly shredded. Chop your onions into small pieces, utilizing the green and white parts. Using your lemon zester (or microgrator) zest the ginger so it is as small as possible, and create about 1 T. If you don't like ginger, like I don't like ginger, then use less than 1 T! Add the carrots, cabbage, ginger and onions to a large bowl and pour in about 1/4 cup of soy sauce. Stir to combine. Add salt and pepper to taste and let this mixture and the inside is D.O.N.E!
Heat about 2 T of toasted sesame oil in a large wok and cook inside mixture until cooked through, about 3 minutes. Let the flavors mix and meld! Remove from heat and set aside.
Clear a large work space, and spray a cookie sheet with cooking spray. Following the directions on your egg roll wrappers, add about 2 T of mixture to each wrapper and get wrapping! If you are like me and challenged in the 'egg roll wrapping' skill, follow this video for instructions.
Now it is time to 'fry'! Heat about 2 T of olive oil in a dutch oven or skillet, until it is really hot (maybe 1-2 minutes). Working in batches, depending on the size of your skillet, pan fry those rolls! Cook them for about 2 minutes on each side. They WILL get crunchy and crispy, so the time you need to cook them sort of depends on the heat you are using.
Servings: 24
Serving Size: 1 egg roll
Points plus: 2pp
Prep Time: 30 minutes
Cook Time: 10 minutes
Level of Difficulty: Medium
Ingredient List:
1 small head of cabbage
4 whole carrots
6 green onions
1 T fresh ginger, more or less to taste
3 cloves of garlic
2 T Toasted sesame oil
1/2 cup Low sodium soy sauce
Garlic powder
Kosher salt + pepper
1 package egg roll wrappers
Cooking spray
First off, this recipe will be a breeze if you have a food processor. If you don't have a food processor, you will just need to chop the cabbage and carrots as teeny tiny as possible.
Moving on. Put the cabbage and carrots in your food processor and whirl around until evenly shredded. Chop your onions into small pieces, utilizing the green and white parts. Using your lemon zester (or microgrator) zest the ginger so it is as small as possible, and create about 1 T. If you don't like ginger, like I don't like ginger, then use less than 1 T! Add the carrots, cabbage, ginger and onions to a large bowl and pour in about 1/4 cup of soy sauce. Stir to combine. Add salt and pepper to taste and let this mixture and the inside is D.O.N.E!
Heat about 2 T of toasted sesame oil in a large wok and cook inside mixture until cooked through, about 3 minutes. Let the flavors mix and meld! Remove from heat and set aside.
Clear a large work space, and spray a cookie sheet with cooking spray. Following the directions on your egg roll wrappers, add about 2 T of mixture to each wrapper and get wrapping! If you are like me and challenged in the 'egg roll wrapping' skill, follow this video for instructions.
Now it is time to 'fry'! Heat about 2 T of olive oil in a dutch oven or skillet, until it is really hot (maybe 1-2 minutes). Working in batches, depending on the size of your skillet, pan fry those rolls! Cook them for about 2 minutes on each side. They WILL get crunchy and crispy, so the time you need to cook them sort of depends on the heat you are using.
Tip
You could easily add meat to this recipe, just remember to adjust your pp! Ground turkey or chicken would be delish!
XOXO Katie
Making this tonight!!
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