Baked Veggie Rolls

Baked Veggie Egg Rolls
Servings: 1
Serving Size: 1 egg roll
Nutritional Information: 91 calories, 1.3g of fat, 20.9g of carbohydrates, 1.2g of fiber,3.7g of protein, 1g of sugar
Weight Watchers^® PointsPlus^®: 1 *

Ingredients

·         2 tsp. sesame oil

·         1/2 cup red onion, minced

·         1 clove of garlic, minced

·         1 tbsp. fresh ginger

·         1 carrot, grated

·         2 cups cabbage, shredded

·         1 cup mushrooms, sliced very thin (julienned)

·         1 tbsp oyster sauce

·         1 tbsp soy sauce

·         12 egg roll wrappers

Instructions

1.        Preheat the oven to 400 degrees.

2.        Heat 1 tsp. of sesame oil in a skillet over medium high heat. Add the onion and cook for 3-5 minutes until it begins to become translucent. Add the garlic and ginger and cook for 1 minute. Stir in the cabbage, carrots, and mushroom. Cook for an additional 3-5 minutes until they begin to soften.

3.        Stir in the oyster sauce and soy sauce cook for 2-3 minutes to let flavors combine. If the mixture appears watery, add a touch of cornstarch.

4.        To assemble the egg rolls, place about 1/3 of a cup of the mixture in the center of the egg roll wrapper. Fold according to the directions on the package – basically pulling one corner over the filling, folding in the sides, and then rolling. Moisten the corner with water to close the egg roll. Spray with cooking spray.

5.        Bake for 12-15 minutes until they begin to brown, flipping them once. Then, to crisp up the outside more, place under the broiler for 1-2 minutes per side to get a nice crunchy exterior.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.