FAT FREE EGG ROLLS
This was a surprise to me at how good the results were--egg rolls with no fat, no deep frying---WOW! They are fantastic, and fast and easy to make. Don't let the list of ingredients scare you, you can use more or less of one thing, or eliminate a vegetable, or replace one, with no problems. A really great recipe, very low calorie too!
Provided by Kasha
Categories Lunch/Snacks
Time 1h10m
Yield 25 eggrolls, depending on size, 25 serving(s)
Number Of Ingredients 14
Steps:
- Make sure all meat is cooked, and everything mentioned as'chopped' above is chopped.
- I use the food processor.
- Mix everything but the egg roll wrappers in a very large bowl.
- Use your hands to be sure to get a good mix.
- Place an eggroll wrapper in front of you, with a point up, as in a diamond.
- Put about a third of a cup of filling horozontally across the middle, bring down the top point, tuck under the filling, and roll, folding in the two side points as you go.
- Seal the bottom point with some water before you roll completely up.
- If in doubt, check the back of the eggroll wrapper package for pictures.
- Spray the biggest cookie sheet you have with Pam, put eggrolls on it, make sure they aren't touching.
- Spray the tops of the eggrolls with Pam.
- Bake for 30-40 minutes.
- If the tops seem cooked and crispy, flip them over for the last ten minutes of baking.
- Eggrolls are done when they are crispy-crunchy and browned.
- Check oven to be sure of progress and time, as the cooking time seems to vary with how wet, and how much filling you use.
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MD saiful islam cumilla
mcumilla@hotmail.comI can't wait to try this recipe!
Athul Nair
na@gmail.comThese egg rolls were delicious! I will definitely be making them again.
Vivian Rodriguez
vivianr54@hotmail.co.ukI'm not sure what I did wrong, but my egg rolls didn't turn out crispy at all.
Mahde Mahamad
m-mahamad@yahoo.comThese egg rolls were a great way to get my kids to eat their vegetables.
James Thomas
j-thomas@gmail.comI baked these egg rolls instead of frying them. They were still crispy and delicious.
akinrinlade andrew
andrew_akinrinlade@gmail.comI added some shredded chicken to the filling for extra protein.
perpetua ezeamenyi
e_p59@hotmail.comI didn't have any wonton wrappers, so I used egg roll wrappers instead. They worked just fine.
Mohammed Aiman
mohammed_aiman3@aol.comThese egg rolls were a bit too spicy for my taste.
Jessalynn DelValle
jessalynn_d@hotmail.frI would definitely recommend these egg rolls to anyone looking for a quick and easy appetizer.
Niki Hepehi
hepehi-n79@hotmail.comThese egg rolls were a great appetizer for my party. They were gone in minutes!
Santosh Jaiswal
j.santosh92@yahoo.comI'm not a big fan of egg rolls, but I thought these were pretty good. They were crispy and flavorful.
Salim
salim45@gmail.comThese egg rolls were really easy to make. I was able to make them in about 30 minutes.
Olti Rexha
o-rexha@yahoo.comI thought the egg rolls were a little bit bland. I would have liked more flavor in the filling.
Sani So
so-s@yahoo.comThese egg rolls were a little bit too greasy for my taste.
MOHAN KHAN media
m74@hotmail.frThe filling for these egg rolls was so flavorful. I loved the combination of vegetables and spices.
MAJID Riaz
m91@gmail.comI was really impressed with how crispy these egg rolls were. I've never had egg rolls that were so crispy before.
Tanguy
tanguy24@hotmail.comThese egg rolls were a great way to use up leftover vegetables.
Reyan Jutt
r.j30@gmail.comI've made these egg rolls several times now, and they're always a crowd-pleaser. They're so easy to make, and they're always delicious.
Efaf Noby
e.noby@gmail.comThese egg rolls were a hit at my party! They were crispy and flavorful, and everyone loved them.