December 21, 201212/21/12 0 comments
I love egg rolls and spring rolls and cinnamon rolls – wait, cross out that last one; there’s enough temptation in the air this season without bringing on the gooey. Egg rolls and spring rolls, on the other hand, can be both relatively healthy and utterly delicious with the right mix of flavorings and prepared in your oven rather than cooked in oil.
The other bonus about the egg roll recipe offered below (as is true of spring rolls): It’s completely adjustable to your tastes and dietary preferences. Add some cooked chicken if you like. Change up the proportions of veggies and mushrooms to please your palate. Add a little fish sauce or Sriracha (nectar of the gods, if you like it hot) in place of the soy. Your egg roll wrappers will not judge you; they want to make you happy.
Got parties this season? Prepare a big batch of the filling ahead of time, then fill and bake the egg rolls a half-hour before guests arrive for a party pleaser you can feel good about.
Jolly holidays to all!
Healthy party egg rolls
- 2 tablespoons cornstarch
- ½ cup water
- 3 cups shredded Chinese cabbage, dressing-free cole slaw mix or similar shredded greens (the bagged kind in the produce section adds convenience)
- 2 medium carrots, shredded
- 2 cloves garlic, minced
- 4 ounces shiitake mushrooms, diced
- 1 stalk celery, diced, or ½ cup roughly chopped sliced water chestnuts
- 1 tablespoon grated fresh ginger
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons sliced green onions
- 12 fat-free egg roll wrappers
Spray a baking sheet with cooking spray; set oven at 350 degrees. Dissolve 1 tablespoon of the cornstarch into ¼ cup water and set aside. Lightly spray a wok or large sauté pan and heat over low heat. Combine cabbage, carrots, garlic, mushrooms, celery and ginger in the pan. Cook 5-7 minutes 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 the very end.
Dissolve the remaining tablespoon of cornstarch in ¼ cup water. Brush onto egg roll wrappers; distribute filling evenly on wrappers. Roll or fold over, sealing edges with the cornstarch mixture. Bake for 15 minutes or until golden brown.