Asian

Egg Roll, Low Fat is for Side Dish.

Egg Roll, Low Fat takes several minutes to prepare.

Egg Roll, Low Fat takes 25 minutes to cook.

Egg Roll, Low Fat makes 20 servings.

The ingredients for Egg Roll, Low Fat are:

10oz pkg Broccoli Slaw
.5 cup diced green pepper
12oz pkg cooked tiny shrimp
3 medium scallions (green onions) chopped thinly
2 Tbsp chopped Garlic
1.5 Tbsp Ground Ginger
.5 cup low sodium Soy Sauce
3 Tbsp Hoison Sauce

2 second spray of Pam olive oil spray

Here is how you make Egg Roll, Low Fat:

1. In separate bowl, mix the Slaw, green peppers, shrimp and scallions together. Set aside. 2. In a wok over medium heat, mix together the garlic, ginger, soy and Hoison sauce. Add the slaw mix and saute for 5 to 10 minutes. Turn the heat off or remove from heat.3. Use 2 second spray of Pam Olive Oil onto a 15x10 jelly roll pan. 4. Place egg roll wrapper on a work surface in diamond shape. Place about 2 tbsp of the egg roll mixture into the center of wrapper. Fold top point to middle, then fold side points in . Roll from top to bottom, place seam side down on jelly roll pan. 5. Do this for all of the wrappers.6. Spray the egg rolls with very light coating of the cooking spray. 7. Bake at 350 for 20 to 25 minutes or till golden brown.Serving Size:?makes 20 egg rollsNumber of Servings: 20Recipe submitted by SparkPeople user TAIYAB3.

The nutritional information for Egg Roll, Low Fat is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 36.9

• Total Fat: 0.3 g
• Cholesterol: 33.2 mg
• Sodium: 350.7 mg
• Total Carbs: 4.0 g
• Dietary Fiber: 0.6 g
• Protein: 4.6 g

Egg Roll, Low Fat is Asian cuisine.

The dietary needs meet for Egg Roll, Low Fat is Low Fat