Recipes

I LOVE when readers send me ideas for recipes that want to see (hint, hint) and today’s recipe was inspired by Marcy who emailed asking about a healthier egg roll. Normally it would take me a couple of days to research a recipe and start trying things out, but of course, as soon as I began thinking about egg rolls that is all I wanted. I immediately went to the store and starting trying things out. The recipe I came up with uses ground chicken, but you could easily substitute ground pork, diced chicken, ground turkey, shrimp, you get the idea. I also couldn’t decide if I enjoyed them baked or flash fried more, so I include instructions for both. If you decide to bake them, the key to getting a crispy outside if quickly placing them under the broiler before serving. I served mine with some Siracha and Sweet Chili Sauce (from Thai Kitchen).

Also if you have recipes ideas, send them my way in the comments, on Facebook, or send me an email!  I would love to hear from you!

Weight Watchers Skinny Egg Rolls
Points: 6 Weight Watchers PointsPlus (or 2 points per egg roll)
Servings: 4
Serving Size: 3 egg rolls
Nutritional Info: 267.6 calories, 5.7 g of fat, 36.8 g carbohydrates, 1.9 g dietary fiber, 18.2 g of protein

Ingredients
1 tsp vegetable oil (plus 1 tbsp if you fry them)
.5 lb ground low fat chicken
1/2 onion, diced
1 carrot, shredded
1/4 cabbage, shredded
1 clove of garlic, minced
1 tbsp oyster sauce
1 tbsp soy sauce
1/2 tsp ginger powder
12 egg roll wrappers
Optional: 1 tbsp fresh cilantro

Instructions
1. Heat 1 tsp vegetable oil in a medium pan. Add the ground chicken, onion, and garlic and cook for 3-5 minutes until it begins to brown. Add the cabbage and carrots and cook for an additional 3-5 minutes until they begin to soften. Stir in the oyster sauce, soy sauce, and ginger powder and cook for 2-3 minutes to let flavors combine. Make sure the chicken is fully cooked.

2. Allow mixture to cool slightly. Optional: Stir the cilantro into the mixture.

3. To assemble the egg rolls, place about 1/3 of a cup of the mixture in the center of the egg roll wrapper. Fold according to the directions on the package – basically pulling one corner over the filling, folding in the sides, and then rolling. Moisten the corner with water to close the egg roll.

4. Option 1 – Baking the Egg Roll: Preheat your oven to 400 degrees. Bake the egg rolls for 12-15 minutes until they begin to brown, flipping them once. Then, to crisp up the outside more, place under the broiler for 1-2 minutes per side to get a nice crunchy exterior.

5. Option 2 – Frying the Egg Roll: Heat 1 tbsp vegetable oil over medium heat. Add 4-5 egg rolls at a time and quickly fry the outside. Using tongs turn them as needed. Be careful because they cook very fast and can easily burn. You want to turn them as soon as they begin to brown and bubble. They are 2 pointsplus each, or 7 pointsplus for 3 if you fry them.

Baked Skinny Egg Roll