Living Loving Learning

Let’s (Egg) Roll!

In Recipes on Friday, November 14, 2008 at 9:11 am

Don’t be intimidated by this recipe.  You can do it!

Vegetable Egg Rolls

Serves 8
WW points 1

1 head Chinese (nappa) cabbage
2 meduim carrots, shredded
2 garlic cloves minced
2 meduim scallions chopped
1 Tbsp ginger root minced or 1/2 tsp dried
1 Tbsp low-sodium soy sauce
2 tsp cornstarch
1 tsp sesame oil
8 average egg roll wrappers
4 sprays olive oil spray or enough to coat egg rolls

Preheat oven 350. Coat a large baking sheet with cooking spray

Place cabbage in a microwave dish and cover. Microwave on  high until wilted, about 4 minutes; drain and transfer to a large bowl. Add carrots, garlic, scallions, ginger, soy sauce, cornstarch, and oil; mix well.

Arrange egg roll wrappers on a clean dry surface. Spoon mixture diagonally onto each wrapper.


Fold over one corner to cover filling.


Fold up both corners.


Moisten edges of remaining flap with water and roll up wrapper jellyroll style until sealed.


Transfer egg rolls to prepared baking sheet and coat with cooking spray.

Bake until golden brown, about 25 minutes. Serve hot.

*Ali’s notes*
Make up the mixture the morning before and then all you have to do is fill them and bake them right before dinner.

Make a double batch and freeze half of them, makes a great snack or lunch.

Pair this with a stir-fry for a complete meal.

Look for egg roll wrappers in the produce section of your grocery store.

Do you like egg rolls?  Have you ever made them?





  1. YUMMY! We love egg rolls! I can’t wait to try this. Thanks!

  2. YUMMY!!!!

    Thanks Ali I have been waiting for the awesome recipes!!!

  3. LOL…I love eating egg rolls…….but looking at everything in them…carrots, soy, corn…I see why my allergies act up…

  4. Ummm! It looks rather intimidating.

    Hubby loves egg rolls! I’ll have to break out of my comfort zone and give these a try. 🙂

    Awesome only 1 point! YAY!

  5. Great recipe! Yummy!

  6. I’ll be giving these a try for sure! YUM! THanks Ali!

  7. I may try these too! they look complicated…and I like to serve complicated food especially if it wasn’t hard to make!

  8. Asian foods are our favorites, but I’ve never made any…I will DEFINITELY be trying this!!! THANK YOU!

  9. Ooooo, these looks great! I always shy away from making eggrolls, but you have inspired me. I love that you bake them instead of frying them!

  10. Hey Ali, I’m making these tonight. Do you know how long to bake them after they are frozen?

  11. I can’t remember how long I baked them when they were frozen. I think I let them defrost a little bit and then just baked until they were heated through. Probally 15 minutes or so.

    I even did some in the microwave for a quick lunch, the only thing about doing that was they weren’t as crispy.

    Hope this helps!

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