Healthy Egg Rolls

From: mommyoffour

On Dec 9, 2008

We enjoyed these egg rolls, but the kids missed the fried variety. Hmmmm, nonetheless I will make these again.

From: Mysterygirl

On Oct 28, 2008

I wasn't happy with the texture but the flavor was great. I think that next time I will bake them at 400degrees, turning halfway through. I will also spray the tops of them to see if that won't help to crisp them up.

From: bluemoon downunder

On Sep 21, 2005

I have never attempted making egg rolls before and the idea of HEALTHY oven-baked Egg Rolls was just too good to not try. Sharon’s instructions were really clear – essential when you’re treading unfamiliar culinary territory. This is a really versatile recipe, one where you could vary the ingredients to meet your taste preferences, which is another super-plus! This first time, I followed the recipe exactly, except for using fat-free egg roll wrappers which I also failed to find, but I intend to continue looking. These egg rolls, these HEALTHY egg rolls were absolutely scrumptious. We ate them with soy sauce. I recommend this recipe unreservedly! Thank you, Sharon, for another wonderful recipe!

From: smellyvegetarian

On Jun 18, 2006

I am just floored at how easy these were to throw together. I'm not even sure they took a whole 40 minutes. That could be because I substituted bagged cole slaw mix for the chinese cabbage, but you couldn't tell in the finished product. These need a little more flavor kick to me, so next time I might add some red pepper flakes or teryaki sauce. They are very tasty baked (I flipped them after 7 minutes to prevent sogginess) and were really nice served with spicy chinese mustard. By the way, according to my calculations the wrappers add another 56 calories, which clocks these babies in at about 97 cals each. Thanks for the healthy recipe!