Healthy Egg Rolls Food

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EGG ROLLS



Egg Rolls image

Instead of ordering takeout, wrap your own chicken-and-vegetable-stuffed Egg Rolls from Food Network, then dip them in a homemade soy-sesame sauce.

Provided by Food Network

Categories     appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 18

4 tablespoons vegetable oil
1-inch grated fresh ginger
2 cloves garlic, finely chopped
2 scallions, sliced thinly
1 carrot, cut into 1-inch julienne strips
1 small red pepper, cut into 1-inch julienne strips
1 cup Napa cabbage, shredded
1/4 cup chicken broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon sugar
1 to 2 tablespoons sesame oil
20 wonton wrappers covered loosely with a damp paper towel to prevent drying
10 shrimps, cooked and minced
1/3 cup lite soy sauce
1/3 cup rice vinegar
1 tablespoon honey
1 to 2 teaspoons sesame oil
Pinch of red pepper flakes

Steps:

  • In a wok or skillet, stir-fry the ginger and garlic in 2 tablespoons of oil until fragrant, about 30 seconds. Add scallions, carrots, and red pepper and stir-fry over high heat for 2 minutes.
  • In a bowl, combine the chicken broth, soy sauce, and sugar. Add the Napa cabbage and broth mixture. Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain. Fold in the minced shrimp.
  • Fill and roll the egg roll wrappers, using 1 tablespoon of filling for each roll. Working with 1 wonton wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 1 teaspoon of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top corner with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients.
  • In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat, with dipping sauce.
  • Combine all ingredients in a bowl.
  • Wine Suggestion: Beringer White Zinfandel

BEST EGG ROLLS



Best Egg Rolls image

These are fabulous as a side dish with stir-fry dishes. Serve warm with egg roll sauce or soy sauce if desired.

Provided by Angela Hamilton

Categories     Appetizers and Snacks     Wraps and Rolls     Egg Roll Recipes

Yield 8

Number Of Ingredients 10

1 pound ground pork
1 teaspoon ground ginger
1 teaspoon garlic powder
1 quart peanut oil for frying
2 tablespoons all-purpose flour
2 tablespoons water
2 cups shredded cabbage
2 ounces shredded carrots
8 (7 inch square) egg roll wrappers
2 tablespoons sesame seeds

Steps:

  • Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
  • In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
  • Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
  • Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

Nutrition Facts : Calories 333.5 calories, Carbohydrate 22.6 g, Cholesterol 39.7 mg, Fat 20.5 g, Fiber 1.6 g, Protein 14.2 g, SaturatedFat 5.1 g, Sodium 220.2 mg, Sugar 1 g

HEALTHY EGG ROLLS



Healthy Egg Rolls image

Make and share this Healthy Egg Rolls recipe from Food.com.

Provided by Sharon123

Categories     Vegetable

Time 40m

Yield 12 egg rolls

Number Of Ingredients 11

cooking spray or olive oil
2 tablespoons cornstarch
1/2 cup water
3 cups shredded Chinese cabbage (you may mix with other greens)
2 medium carrots, shredded
4 ounces shiitake mushrooms, diced (I mix with button and portabella)
1 stalk celery, diced (or/and 1/2 cup water chestnuts)
1 tablespoon grated fresh ginger
2 tablespoons low-sodium tamari
2 tablespoons sliced green onions
12 fat-free egg-roll wrappers

Steps:

  • Spray a baking sheet with cooking spray.
  • Dissolve one tablespoon of the cornstarch into 1/4 cup water and set aside.
  • Lightly spray a wok or large saute pan with cooking spray (or use olive oil) and heat over low heat.
  • Combine cabbage, carrots, mushrooms, celery and ginger in the pan.
  • Cook for five to seven minute or until vegetables begin to wilt, stirring constantly to keep from burning.
  • Stir in cornstarch mixture and soy sauce.
  • Cook until the sauce thickens.
  • Add green onions at very end to keep them crisp.
  • Dissolve the remaining tablespoon of cornstarch in 1/4 cup water.
  • Brush onto egg-roll wrappers and fill with vegetables.
  • Bake in a 350-degree oven for 15 minutes or until brown.
  • Enjoy!

EGG ROLLS



Egg Rolls image

This egg roll recipe is truly a family favorite. My husband, Doug, makes them often for family meals and my sister serves them every Tuesday night at the restaurant she owns. Feel free to use sausage if you like food with a little more kick. -Donna Frandsen, Cohasset, Minnesota

Provided by Taste of Home

Categories     Appetizers

Time 1h30m

Yield 14 egg rolls.

Number Of Ingredients 13

3/4 pound bulk pork sausage
2 cups coleslaw mix
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup chopped green onion
3 tablespoons soy sauce
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/8 teaspoon pepper
14 egg roll wrappers
1 egg, lightly beaten
Oil for deep-fat frying
Sweet-and-sour sauce

Steps:

  • In a large nonstick skillet, cook sausage over medium heat until no longer pink; drain well. Stir in coleslaw mix, water chestnuts, onions, soy sauce, garlic powder, ginger, salt and pepper. Cook and stir until cabbage is crisp-tender. , Position an egg roll wrapper with one point toward you. Place about 1/4 cup sausage mixture in the center. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with beaten egg; press to seal. Repeat with remaining wrappers and filling., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. Serve with sweet-and-sour sauce.

Nutrition Facts : Calories 238 calories, Fat 14g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 558mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.

EASY AND HEALTHY EGG ROLLS



Easy and Healthy Egg Rolls image

These egg rolls are SUPER easy, and pretty healthy! The kids love them and always want more - they don't even know they are getting vegetables!

Provided by Supermommyof3

Categories     Asian

Time 32m

Yield 15 egg rolls, 6-10 serving(s)

Number Of Ingredients 7

15 egg roll wraps
5 ounces chicken breasts
2 cups bagged coleslaw mix
1 teaspoon minced ginger
1 teaspoon minced garlic
3 teaspoons low sodium soy sauce
cooking spray

Steps:

  • In a food processor, combine chicken breast, garlic, ginger, and soy sauce. Process until the chicken is ground to the consistency of ground beef.
  • Spray a pan with cooking spray and brown the chicken. Add the cabbage and carrots and cook until it is translucent.
  • Put wrappers in front of you with one point facing you, put about 1 or 1 1/2 teaspoons of filling in the center. Fold in both sides and roll from bottom to top. Brush a little water on the far corner to make them stick.
  • Spray each roll with cooking spray and place on a baking sheet. Bake for 12 minutes, turning about half way through.

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