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Vegetable Egg Rolls
Source: dLife

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

Rating:
Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

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
4 Fat , 1/2 Vegetables , 1 Starch
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

1 tbsp  sesame seeds
3 tsp  sesame oil
2 each  fresh green onions
1 tbsp  fresh ginger root
2 each  medium garlic cloves
2 cup  fresh chopped spinach
0 1/2 cup  sliced water chestnuts
0 1/2 cup  shredded carrots
0 1/2 cup  fresh mushroom slices
15 1/2 oz  low sodium canned black beans
1 1/2 tsp  low sodium soy sauce
1 pinch  salt
1 pinch  black pepper
2 each  egg whites
1 cup  Sprouts, alfalfa, fresh
12 each  Wrappers, egg roll, square
1 cup  peanut oil
Directions
  1. Combine sesame seeds and sesame oil in a large nonstick skillet and stir fry until browned, about 1 to 2 minutes.
  2. Mix in green onions, ginger root, and garlic and continue to cook another 1 to 2 minutes or until onions are soft.
  3. Mix in spinach, water chestnuts, carrots, and mushrooms and sauté, covered, until spinach and mushrooms are tender.
  4. Add beans and soy sauce and sprinkle with salt and pepper. Remove from heat and cool 5 to 10 minutes.
  5. Mix in egg whites and alfalfa sprouts.
  6. Place 1/3 cup of filling onto the top corner of an egg roll wrapper.
  7. 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.
  8. 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.
  9. Using a slotted spoon, remove from oil and drain on paper towels. Continue frying until all egg rolls are cooked. Serve warm.

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