I LOVE Chinese food. I am a buffet kind of gal. However, the average buffet visit can easily average well over 3,000 cals per plate. Especially when you love all the stuff I do. Crab Rangoons alone, I could eat 1,000 cals worth (about 5).... So yeah... I decided to make some at home myself. I did not fly alone... I kind of wish I had on some of this, but Ill notate what I think needs fixed and you can experiment or wait until next month when I try it again and see if I can get it right.
first the egg rolls... This is via myfitnesspals member lina1131:
Baked Egg Rolls
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!
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!
These are pretty good. I thought the shell came out chewy hard instead of crunchy fried hard like we know so well. However, it does give the impression of an egg roll. The only thing I would do different is to not add the sauce mix next time. The ones in the restaurant dont have that added. So, next time, neither will I. See if that gives me the complete egg roll feeling. You let me know if you try it without and how it came out for you.
I am going to do separate blogs for each dish so it doesn't get too long...
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