Low Fat Diva Blog

Low Fat recipes,cooking with beer/hops, adventures

Easy and Delicious Egg Rolls March 22, 2012

Filed under: Appetizers & Drinks — lowfatdiva @ 1:57 pm
Tags: , , , ,

Can egg rolls be easy, delicious and not be from the frozen food section at your local grocery store?  Yes, they can and I”m here to show you how and check out the picture…look yummy don’t they?  Egg rolls really do not take all that long if  you have all the ingredients out and ready to go.  I find that with any recipe that I make, I always have the ingredients sitting on the counter so that I don’t have to go scrounging around for them and if I don’t have something, I’m able to see if there is a viable substitution in my pantry/frig.

Here are the items that you will need for egg rolls.

4-6 ounces of thinly sliced pork tenderloin, skirt steak, or ground turkey/chicken

1-2 cups of broccoli slaw mix (this saves lots of time)

1/3 head of Napa cabbage sliced thinly

2-3 chopped green onions including the green ends

2 Tlb. minced garlic

2 tsp. sesame oil

1-2 Tlb oyster sauce

1-2 Tlb. Better n’ Peanut Butter   (secret ingredient)

1 Tlb. garlic salt

1 – tsp. Rooster Sauce (if you want a bit of zing to your egg roll)

Saute meat and green onion  over medium high heat in a  pan that has been sprayed with Pam Olive Oil until almost done.  Add minced garlic, oyster sauce and sesame oil.  Stir together.  Reduce heat to medium, add broccoli slaw.  Stir for 1 minute.  Remove from heat add Better n’ Peanut Butter.  Combine well (the peanut butter will melt because the rest of the ingredients are warm).  Add garlic salt (and hot sauce if you want), carefully stir in sliced Napa cabbage.

Set the mixture aside to cool.  Should be at least room temp before working with it.  If you find there is liquid that has not evaporated in the pan, put ingredients into a drainer so you can remove all the liquid (helps with rolling  in egg roll wrappers).

Once you mixture is cool, lay out one egg roll wrapper at a time.  You can use a spring roll wrapper or traditional egg roll wrappers – your choice.  If you use egg roll wrapper you will need to partially fry the egg rolls in oil or they get very tough and chewy.

Place a couple of tablespoons of the mixture just below the center of the wrapper.  Bring up the lower corner to cover the mixture and carefully tuck it in.  Bring in the sides to the center and roll towards you.  Lightly dampen the ends to seal them.  Place on platter and repeat with the rest of the filling.  If you find you don’t have enough filling and there is still a lot of meat (that happens) just add some more cabbage.  Quick fix!

If you use Spring Roll wrappers you can bake the egg rolls at 400 degrees for about 12-15 min.  Spray generously with Pam Olive Oil and be sure to turn the rolls every 5 minutes so they brown on each side.

If you use regular wrappers, you will have to at least partially fry them in oil.  I flash fry them, drain the rolls and then finish in the oven.  400 degree oven  for about 5 minutes and keep turning them.  Still lower in fat.

Enjoy!  For comments/questions please email me  ramona@lowfatdivablog.com





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