Fat Free Egg Rolls Recipes

Steps:

• Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
• In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
• Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
• Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

Steps:

• Make sure all meat is cooked, and everything mentioned as'chopped' above is chopped.
• I use the food processor.
• Mix everything but the egg roll wrappers in a very large bowl.
• Use your hands to be sure to get a good mix.
• Place an eggroll wrapper in front of you, with a point up, as in a diamond.
• Put about a third of a cup of filling horozontally across the middle, bring down the top point, tuck under the filling, and roll, folding in the two side points as you go.
• Seal the bottom point with some water before you roll completely up.
• If in doubt, check the back of the eggroll wrapper package for pictures.
• Spray the biggest cookie sheet you have with Pam, put eggrolls on it, make sure they aren't touching.
• Spray the tops of the eggrolls with Pam.
• Bake for 30-40 minutes.
• If the tops seem cooked and crispy, flip them over for the last ten minutes of baking.
• Eggrolls are done when they are crispy-crunchy and browned.
• Check oven to be sure of progress and time, as the cooking time seems to vary with how wet, and how much filling you use.

Steps:

• In a small bowl, combine the first six ingredients. Place a heaping tablespoonful of beef mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. , In a small bowl, combine flour and enough water to make a paste. Moisten top corner with paste; roll up tightly to seal. Repeat. In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls for 3-5 minutes or until golden brown.

Steps:

• Coat a large skillet with cooking spray; heat pan over medium heat. Add the first 6 ingredients; cook and stir until vegetables are crisp-tender, about 3 minutes. Add chicken; heat through. , In a small bowl, combine the cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened; remove from the heat., Spoon 1/4 cup chicken mixture on the bottom third of 1 egg roll wrapper; fold sides toward center and roll tightly. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place seam side down on a baking sheet coated with cooking spray. Repeat., Spritz tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Freeze option: Freeze cooled egg rolls in a freezer container, separating layers with waxed paper. To use, reheat rolls on a baking sheet in a preheated 350° oven until crisp and heated through.

Steps:

• Spray a baking sheet with cooking spray.
• Dissolve one tablespoon of the cornstarch into 1/4 cup water and set aside.
• Lightly spray a wok or large saute pan with cooking spray (or use olive oil) and heat over low heat.
• Combine cabbage, carrots, mushrooms, celery and ginger in the pan.
• Cook for five to seven minute or until vegetables begin to wilt, stirring constantly to keep from burning.
• Stir in cornstarch mixture and soy sauce.
• Cook until the sauce thickens.
• Add green onions at very end to keep them crisp.
• Dissolve the remaining tablespoon of cornstarch in 1/4 cup water.
• Brush onto egg-roll wrappers and fill with vegetables.
• Bake in a 350-degree oven for 15 minutes or until brown.
• Enjoy!

Steps:

• Cut tofu into moderate chunks and pan fry with onions untill golden brown on all sides.
• Pan fry rice in a souce pan untill golden and then add a cup of water to cook ( frying will make the texture of the rice a little firmer).
• Preheat oven to 400 degrees.
• After tofu and rice is cooked, begin to make your egg rolls; there are directions on the package on how to roll them and also pictures in case you get confused.
• Place wrap in front of you in a diamond shape and spread beans in the middle of it. Add peppers, cilantro, spinach, tofu and onions, rice, then finally top with thin peices of the cheese slices.
• Be careful not to add too much cheese because it will melt out of the wrapper.
• Finally fold the peice closest to you over the insides and tuck tightly. Fold the outer corners in then roll to form the egg roll.
• Place onto cookie sheet and bake for 10 minutes or until golden brown ( I spray 9 calorie butter spray casually to make them cripier).
• Take out, cool, and enjoy.

Steps:

• In a large nonstick skillet, cook sausage over medium heat until no longer pink; drain well. Stir in coleslaw mix, water chestnuts, onions, soy sauce, garlic powder, ginger, salt and pepper. Cook and stir until cabbage is crisp-tender. , Position an egg roll wrapper with one point toward you. Place about 1/4 cup sausage mixture in the center. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with beaten egg; press to seal. Repeat with remaining wrappers and filling., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. Serve with sweet-and-sour sauce.