Asian

Vegetable Egg Rolls is for Snack.

Vegetable Egg Rolls takes 30 minutes to prepare.

Vegetable Egg Rolls takes 30 minutes to cook.

Vegetable Egg Rolls makes 17 servings.

The ingredients for Vegetable Egg Rolls are:

12 oz Broccoli Slaw
1/2 c Carrot ( I use the pre-shredded kind)
3/4 c (1 can) water chestnuts, drained
2 stalks celery, cut into chunks
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 water
Egg Roll Wrappers

Here is how you make Vegetable Egg Rolls:

Combine slaw, carrots, water chestnuts and celery in food processor and pulse a few times until it is finely chopped but not mushy. Dump into large bowl and set aside.In small bowl combine water, ginger and garlic powder. Mix well and add to slaw mixture. Microwave on high for about 8 minutes to soften vegetables some.Take egg roll wrapper with floured side up. Add about 4 tablesppons of slaw mixture and wrap according to package directions. ( most will have pictures showing you how to wrap them)Make a single layer on a large cookie sheet. I very lightly sprayed them with spray olive oil to help them brown.Bake in the oven at 350 for about 30 minutes or until golden brown and crispy.I was able to make 17 egg rolls from my slaw mixture. You may get more of less depending on how close you stay to the four tablespoons. I also used Nasoya Egg Roll Wrappers that I bought at Meijer in the produce section for my calorie count.Number of Servings: 17Recipe submitted by SparkPeople user MAZYDAZY76.

The nutritional information for Vegetable Egg Rolls is:

• Servings Per Recipe: 17
• Amount Per Serving
• Calories: 75.8

• Total Fat: 0.5 g
• Cholesterol: 10.0 mg
• Sodium: 422.1 mg
• Total Carbs: 37.6 g
• Dietary Fiber: 1.9 g
• Protein: 7.6 g

Vegetable Egg Rolls is Asian cuisine.