Vegetable Egg Rolls


Here's a Weight Watchers recipe for Egg Rolls. They are good. I could eat only these for dinner. But instead of cabbage, I use bean sprouts. I also omit the sesame oil. You gotta try them. Yummy!


1 head chinese cabbage, outer leaves removed, shredded
2 medium carrots, peeled and shredded
2 medium garlic cloves, minced
2 medium scallions, white and green parts, chopped
1 tablespoon ginger root, fresh, minced or teaspoon dried
1 tablespoon low-sodium soy sauce
2 teaspoons cornstarch
1 teaspoon sesame oil
8 average egg roll wrappers
4 servings olive oil cooking spray, or enough to coat egg rolls

Preheat oven to 350.
Coat a large baking sheet with cooking spray. Place cabbage in a microwavable 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 cabbage 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.
Makes 8 egg rolls at 1 point each.

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