VEGETABLE EGG ROLLS RECIPE: HOW TO MAKE IT - TASTE OF HOME
It's nice to get a crunch from egg rolls that aren't deep-fried. Combined with the sweet-hot dipping sauce, these vegetable egg rolls are a tasty alternative to less healthy versions. —Pamela Thomas, Watchung, New Jersey
Provided by Taste of Home
Categories Appetizers
Total Time 50 minutes
Prep Time 25 minutes
Cook Time 25 minutes
Yield 14 servings.
Number Of Ingredients 16
Steps:
- In a large skillet over medium heat, cook green pepper and beans in oil until tender. Add the cabbage, broccoli, zucchini, herbes de Provence and pepper. Cook until vegetables are crisp-tender, 5-7 minutes longer., Place 3 tablespoons of vegetable mixture in center of 1 egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining vegetable mixture and wrappers., Place seam side down on a 15x10x1-in. baking pan coated with cooking spray. Bake at 425° until golden brown, 20-25 minutes, turning once., Meanwhile, in a small saucepan, cook preserves and marmalade over medium heat until smooth, 8-10 minutes. Remove from heat; let stand for 5 minutes. Add remaining ingredients; mix well. Serve with egg rolls.
Nutrition Facts : Calories 142 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 217mg sodium, CarbohydrateContent 29g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 4g protein.
EASY EGG ROLLS RECIPE: HOW TO MAKE IT - TASTE OF HOME
I've always loved egg rolls, but every recipe I saw seemed too complicated. So I decided to start with a packaged coleslaw mix. Now I can make these yummy treats at a moment's notice.—Samantha Dunn, Leesville, Louisiana
Provided by Taste of Home
Categories Appetizers
Total Time 60 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 28 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain and cool slightly. In a bowl, combine beef, coleslaw mix, soy sauce, garlic powder, ginger and onion powder. In a small bowl, combine flour and enough water to make a paste. , With one corner of an egg roll wrapper facing you, place 1/4 cup filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with flour mixture. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, until golden brown, 3-4 minutes, turning occasionally. Drain on paper towels.
Nutrition Facts : Calories 185 calories, FatContent 9g fat (1g saturated fat), CholesterolContent 13mg cholesterol, SodiumContent 261mg sodium, CarbohydrateContent 20g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 6g protein.
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