Baked Vegetable Egg Rolls (w/Pics) - 73 calories each!

I wanted egg rolls, but I did not want the calories it would cost me to have fried egg rolls from a Chinese take out. Plus, I don't like take out at all and try to make all my food homemade. If you are really craving something, there is ALWAYS a healthier way to make it at home.

I was craving egg rolls, so egg rolls were on the list for last night's dinner adventures!

You will need:

1 Package of Coleslaw Mix
Green Onions, sliced
Sliced Mushrooms, chopped & diced
Zucchini, diced
1 Can Bean Sprouts, drained

Soy Sauce
Oyster Sauce
Fresh minced garlic
Fresh grated ginger

Egg Roll Wrappers
! Egg, beaten
PAM Spray

For the filling:

Add all the veggies to the pot on a medium heat and mix for a few minutes until the veggies are warmed up. Mix the soy sauce, oyster sauce, garlic and ginger in bowl and dump over the veggies and mix well. Set veggies aside to cool for a few minutes.

Once the veggies are cooled, fill your egg roll wrappers with filling and assemble (there are tons of instructions online on how to assemble an egg roll. It is even on the back of the egg roll wrapper). Be sure to use a little egg to seal the wrapper.

Spray a cookie sheet with PAM and line the egg rolls on cookie sheet. Spray the top of the egg rolls with PAM (just a little, you don't want to coat too much).

Bake on 350 for a good 25 minutes. You might want to broil for a few minutes too to get them crispy on top!

Each egg roll is only 73 calories and they are a pretty good size!

Mix:



Assemble:



Bake:



Admire:



And Enjoy!