baked egg rolls

hungry girl cookbook or www.hungrygirl.com has a egg roll recipe that is under 200 calories ... i can either post the recipe or you can go to their website .. let me know

Here is the Hungry Girl recipe:

Ingredients:
6 large square egg roll wrappers (found in the refrigerated section of the supermarket with the other Asian items)
4 cups (about half of a 12-oz. bag) dry coleslaw mix
One 6-oz. can (4 oz. drained) tiny shrimp, drained
1/2 cup canned water chestnuts, drained and sliced into strips
1/4 cup bean sprouts, chopped
2 scallions, chopped
1 stalk celery, thinly sliced widthwise
2 tbsp. light or low-sodium soy sauce
1 tsp. crushed garlic
1/4 tsp. ground ginger
1/8 tsp. salt
dash pepper
Optional: sweet & sour sauce, for dipping

Directions:
Preheat oven to 375 degrees.

Place slaw mix in a microwave-safe bowl with 2 tbsp. of water, cover, and microwave for 2 minutes. Drain any excess water, and transfer slaw mix to a large bowl. Add all other ingredients except for the wrappers, mix well, and set aside. (For more intense flavor, allow mixture to marinate in the fridge for 20 minutes.) Prepare a large baking sheet by spraying it lightly with nonstick spray.

Place two egg roll wrappers on a clean, dry surface. Evenly distribute about 1/2 cup of the mixture onto each wrapper, in a row a little below the center. Moisten all four edges of each wrapper by dabbing your fingers in water and going over the edges smoothly.

Fold the sides of each wrapper about 3/4-inch towards the middle, to keep the mixture from falling out of the sides. Then, roll the bottom of each wrapper up around the mixture, and continue rolling until you reach the top. Seal the outside edge with another dab of water. Carefully transfer egg rolls to the baking sheet.

Repeat process twice with remaining wrappers and filling, making sure you have a clean, dry surface each time.

Spray the tops of the egg rolls with nonstick spray. Bake in the oven for 25 - 30 minutes, until golden brown. Allow to cool slightly. If you like, dip egg rolls in some sweet & sour sauce!

MAKES 3 SERVINGS

Serving Size: 2 egg rolls
Calories: 189
Fat: 0.75g
Sodium: 949mg
Carbs: 33.5g
Fiber: 3.5g
Sugars: 5g
Protein: 12.5g

POINTS® value 3*

HG Alternative! If you're not into shrimp so much, just swap 'em for 1/2 cup chopped mushrooms and you'll have fantastic veggie egg rolls. Woohoo!

This looked soooo good until I saw the sodium count. Way to high in sodium for me and i don't think I could have just one. poo.

This one has the chicken in it:

Rockin' Rolls!

Ingredients:

Eggrolls
3 La Tortilla Factory Whole Wheat Low-Carb/Low-Fat Tortillas, Original (not Large)**
1 oz. cooked skinless chicken breast; shredded
2 tbsp. canned black beans
2 tbsp. canned corn; drained
1 oz. Lifetime Fat Free Jalapeno Jack cheese; shredded
1 tbsp. diced red chili pepper
3/4 cup frozen chopped spinach; thawed & thoroughly drained

Sauce
1 tbsp. avocado
2 tbsp. fat-free sour cream
1/2 tsp. Hidden Valley Dips Mix, The Original Ranch
1 tbsp. diced tomato
dash pepper (or more, to taste)

Directions:
Preheat oven to 400. Combine chicken, beans, corn, cheese, chili pepper and spinach in a small microwave-safe bowl. Heat for 30 seconds in the microwave. Warm tortillas in the microwave for 15 seconds. On a clean, flat surface, lay out tortillas side by side. Put 1/3 of the chicken-spinach mixture in the center of each of tortilla. To assemble each of the rolls, fold the left and right sides in (so none of the filling escapes during the cooking process), and then roll up from the bottom of the tortilla until you reach the top (so they resemble eggrolls). Place all 3 rolls (seams down) on a baking pan sprayed with nonstick cooking spray. Bake for 12 minutes, flipping rolls over about halfway through cooking.

While the eggrolls are in the oven, combine the sour cream, avocado, and Hidden Valley Dips Mix in a small bowl -- stir until smooth and blended. Season to taste with pepper. Top your dipping sauce with the tomatoes just before you serve! Once the eggrolls are done baking, allow them to cool for a few minutes. Then cut each in half diagonally, arrange them beautifully on a plate, and serve with the dipping sauce. Mmmmmmm!

MAKES 2 SERVINGS

Serving Size: 1/2 of recipe (3 eggroll halves and half of the dipping sauce)
Calories: 181
Fat: 4.5g
Sodium: 666mg
Carbs: 27g
Fiber: 14g
Sugars: 2g
Protein: 19g

POINTS® value 3*

Thanks for the recommendation, looks delicious!