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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Vegetable Egg Rolls

Source: dLife

Classic Asian style egg rolls filled with spinach, carrots, mushrooms, and water chestnuts.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	228.3

Total Carbs	11.4 g

Dietary Fiber	2.5 g

Sugars	1.1 g

Total Fat	20.1 g

Saturated Fat	3.3 g

Unsaturated Fat	6.9 g

Potassium	191.9 mg

Protein	3.5 g

Sodium	165.4 mg

Dietary Exchanges 20.1 Fat, 0.2 Vegetables, 0.6 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Combine sesame seeds and sesame oil in a large nonstick skillet and stir fry until browned, about 1 to 2 minutes.
Mix in green onions, ginger root, and garlic and continue to cook another 1 to 2 minutes or until onions are soft.
Mix in spinach, water chestnuts, carrots, and mushrooms and sauté, covered, until spinach and mushrooms are tender.
Add beans and soy sauce and sprinkle with salt and pepper. Remove from heat and cool 5 to 10 minutes.
Mix in egg whites and alfalfa sprouts.
Place 1/3 cup of filling onto the top corner of an egg roll wrapper.
Coat the edges of the wrapper with water. Fold the bottom part of the wrapper over mixture, fold sides in and wrap up. Continue procedure until all egg rolls are made.
In a large skillet or wok heat 2 inches of oil. Place egg rolls in oil and cook until browned, about 4 to 5 minutes.
Using a slotted spoon, remove from oil and drain on paper towels. Continue frying until all egg rolls are cooked. Serve warm.