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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)
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Baked Egg Rolls with Dipping Sauces

Source: The Joslin Diabetes Healthy Carbohydrate Cookbook. Copyright ©2001

Egg rolls made with shiitake mushrooms, napa cabbage and sprouts served with a flavorful dipping sauce.

Rating:
Prep Time:	30 minutes
Cook Time:	15 minutes
Difficulty:	Difficult

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	118.2

Total Carbs	22.9 g

Dietary Fiber	1.5 g

Sugars	2.1 g

Total Fat	0.7 g

Saturated Fat	0.1 g

Unsaturated Fat	0.3 g

Potassium	133.4 mg

Protein	5.4 g

Sodium	354.0 mg

Dietary Exchanges 0.7 Fat, 0.5 Vegetables, 1.2 Starch, 0.3 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

1.0
1 each cooking spray 0.125
0.125 tsp toasted sesame oil 0.5
0 1/2 cup liquid egg substitute 3.0
3 oz fresh mushrooms 2.0
2 cup Sprouts, mung bean, mature, fresh 2.0
2 cup Cabbage, napa/nappa, fresh 1.5
1 1/2 tbsp fresh ginger root 1.5
1 1/2 tsp cornstarch 1.0
1 tbsp low sodium soy sauce 2.0
2 tbsp cold water 8.0
8 each Wrappers, egg roll, 7" square 1.0
1 each egg whites

Sweet and Hot Dipping Sauce 1.0
1 tbsp Mustard, Asian 2.0
2 tbsp horseradish 2.0
2 tbsp red wine vinegar 2.0
2 tbsp low sodium soy sauce 0.5
0 1/2 tsp sweetener (sugar substitute)

Directions

Lightly coat a small nonstick saute pan with cooking spray, then add sesame oil. Place over a medium heat and add the egg substitute. Cook until set, and then turn. Slide onto a plate and cool. Slice into thin 1-inch-long strips and set aside.
Lightly coat a nonstick skillet big enough for the vegetables and add the mushrooms, bean sprouts, cabbage, ginger, and garlic. Stir-fry over high heat for 2 minutes.
Combine the cornstarch, soy sauce, and water in a cup and pour over the vegetables. Stir-fry for another minute and then remove from heat. Stir in the egg strips.
Lightly coat a heavy baking sheet with cooking spray.
To make egg rolls, place a wrapper on a work surface with one corner facing you. Place 1/8 of the filling in the bottom third of the wrapper. Fold the bottom corner over the filling to cover, then roll over once to enclose filling. Fold over left and right corners, then brush the sides and top of the triangle with beaten egg white. Roll, sealing the corner. Place on the prepared baking sheet, folded side down. cover while you fill the remaining wrappers. (May be made ahead to this point, covered, and refrigerated for up to 8 hours.)
Preheat the oven to 450 degrees F.
To prepare the sauces, spoon some of the Chinese mustard sauce (if using) into a small serving bowl. In another small serving bowl, combine the horseradish, vinegar, soy sauce, and sugar substitute, mixing well.
Bake the egg rolls for 4 minutes, until the bottoms brown. Turn and bake 2 to 3 minutes more, until the underside is browned. Serve immediately with the dipping sauces.