Foodalicious Friday

Posted: March 16, 2012 in Recipes

What they really look like!

I was supposed to give you the healthy egg roll recipe last week and I left you waiting in suspense for a whole week. For that, I am sorry—or am I really? I know you’re just dying to see it and it’s definitely worth waiting for. And just in time for St. Patty’s Day, too! Cabbage is really on sale and if you stuffed them with all green veggies, you’d win the spirit award 😀 They go great with beer, too 😀

Hungry Girl’s Sassy Veggie Egg Rolls (I know… the name…)
*There are two awesome parts to this recipe: 1) It’s super easy. If Doug and I can do it, you can, too! 2) You can add more veggies and/or any kind of meat if you want. In fact, the second time Doug and I made these, we added some leftover previously-frozen veggies and cut up small chunks of shrimp. Just as good as the all-veggie ones!


  • 12-18 large square egg roll wrappers
  • 2 cups shredded cabbage
  • 1 cup chopped onions
  • ½ cup shredded carrots
  • ½ cup chopped bean sprouts
  • ½ cup chopped celery
  • ½ cup pineapple in juice, chopped
  • ½ cup canned sliced water chestnuts, chopped
  • ¼ cup light or low-sodium soy sauce
  • 1 tablespoon minced garlic
  • salt & pepper to taste

Preheat the oven to 350 degrees. Place the cabbage in a microwave-safe dish with 2 tablespoons of water and microwave for 3 minutes, and drain the water and dump the cabbage into a large bowl. Add all of the other ingredients to the bowl, and mix well. Season to taste with salt and pepper and set aside. Now, the wrappers. Make sure you place them on a clean, dry surface. We used a cutting board and wiped it down between wrappin’ and rollin’. Spoon about 2 big spoonfuls of the veggie mixture onto the wrapper in a row more to one end of the wrapper (not at the very end of the wrapper, though). Moisten all four edges of each wrapper with water by dabbing your fingers in water and quickly running over the edges. Fold the sides of each wrapper about three-quarters of an inch toward the middle to keep the mixture from falling out of the sides. Then roll the bottom of each wrapper up around the mixture and continue rolling until you reach the top. Seal the outside edge once more with a dab of water. Repeat with all of the wrappers and place the egg rolls on a large baking pan sprayed with nonstick spray. Lightly spray the tops of the egg rolls with nonstick spray and bake in the oven for about 25 minutes, until golden brown. Allow to cool slightly before enjoying!

Per serving (2 pieces): 82 calories, 0.5g fat, 1.5g fiber. Points Value: 1 (4 pieces equal 3)


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