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Photo of Vegetable Egg Rolls by WW

Vegetable Egg Rolls

1
Points® value
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
8
Difficulty
Moderate
Baking instead of deep-frying these popular Chinese appetizers allows you to serve up egg rolls for a mere fraction of the calories of the restaurant version. You don't even have to dirty a pot or pan, as the cabbage for the filling is heated up in the microwave until wilted, then mixed in with carrots, garlic, scallions, ginger, cornstarch, and sesame oil. Roll up the filling in the egg roll wrappers, arrange them on a baking sheet, and let them cook away in the oven until they're beautifully golden brown, which should take about 25 minutes. It's as easy (and delicious!) as that.

Ingredients

Chinese (pak-choi) cabbage

½ head(s), outer leaves removed, shredded

Carrots

2 medium, peeled and shredded

Garlic

2 clove(s), minced

Scallions

2 medium, white and green parts, chopped

Fresh ginger

1 Tbsp, fresh, minced or 1/2 tsp dried

Less sodium soy sauce

1 Tbsp

Cornstarch

2 tsp

Sesame oil

1 tsp

Egg roll wrapper

8 item(s), about 1/2 oz each

Olive oil cooking spray

4 spray(s), or enough to coat egg rolls

Instructions

  1. Preheat oven to 350°F. Coat a large baking sheet with cooking spray.
  2. Place the cabbage in a microwavable dish and cover. Microwave on HIGH until wilted, about 4 minutes; drain and transfer to a large bowl. Add the carrots, garlic, scallions, ginger, soy sauce, cornstarch, and oil, and mix well.
  3. On a flat work surface, place an egg roll wrapper with its corners set vertically (pointing up and down – like a diamond shape). Arrange 3 slightly rounded tablespoons of the filling across the center of the wrapper, leaving 1 inch of space on the sides.
  4. Fold the bottom of the wrapper to the center, over the filling. Gently, but firmly, fold the left side of the wrapper to the center and then fold in the right side. Roll the egg roll away from you to close the final corner. Seal any loose ends with water; repeat with the remaining ingredients to form eight egg rolls.
  5. Transfer the egg rolls to the prepared baking sheet and coat with cooking spray. Bake until the egg rolls are golden brown, about 25 minutes. Serve hot.
  6. Serving size: 1 egg roll

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