20 Reviews of Healthy Egg Rolls

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!

From: ratherbeswimmin'

On Jun 25, 2004

This was my first attempt at making eggrolls and they turned out just great. I loved the all veggie filling and the eggroll wrappers had a crispy texture after baking. I was afraid they would be too soft or soggy or something but no worries there. Seved with a hot mustard sauce and a sweet/sour sauce. Very good and I appreciate you sharing this recipe.

From: BeachGirl

On Apr 23, 2003

For healthy egg rolls, these were good. I used 1/4 cup dry sherry and 1/4 cup water instead of the 1/2 cup water called for, and doubled the amount of onion. I served them with a sweet/spicy sauce.

From: LUv 2 BaKE

On Jun 30, 2006

This was my first try at egg rolls. They had great flavor and were quite easy to make! The egg rolls I bought weren't advertised as fat free but the nutritional information showed them as having 0g fat. I used 2 cups Chinese cabbage and 1 cup bean sprouts for something different. My only suggestion would be to flip the egg rolls half way through the baking process so both sides can get crisp and browned. Thanks Sharon!

From: NcMysteryShopper

On Sep 16, 2005

These were excellent egg rolls!! But, since I made 5 different fillings...these did not go in the oven, they were fried. But the flavor was outstanding! I really enjoyed the flavor....who said you can't have flavor without meat???? Thank you for posting!!!

From: mama's kitchen

On Sep 18, 2005

Really good. Couldnt find fat free wrappers tho. So glad I found a recipe that doesnt have bean sprouts. I hate them! These were really good.

From: katie in the UP

On Sep 17, 2005

These were good! I had to bake them just a little longer..and I couldn't find fat free wrappers..Instead of celery I used water chestnuts. These will be made again and again. Thank you!!

From: KmartKlutz

On Sep 16, 2005

If you can get someone who dosen't really like egg rolls or cabbage (not me i love both!)to eat these thats gotta say something for them. Delicious!!!!

From: LuckyMomof3

On Jan 27, 2006

This filling was great! I have to admit that after baking them for alloted time was not happy with texture....I fried them!*blushing* Well at least they were vegetable! I added quite a bit of pepper to the mixture to achieve the taste our local restaurant has and it was perfect! Thx for the great (and healthy) recipe Sharon! I will so make these again!