Ultra Low-Fat Egg Rolls

Name: Ultra Low-Fat Egg Rolls
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

10 ingredients

10 steps

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

Directions

1

Preheat oven to 350°.
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 350° 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.