Skinny Baked Vegetarian Egg Rolls with Peanut Sauce with Weight Watchers Points

You normally wouldn’t think egg rolls would be healthy but these are actually! They’re loaded with good-for-you broccoli slaw, cabbage, and other veggies. Plus, they’re baked, not fried in the oven or air-fryer, and served with a peanut butter dipping sauce. Oh boy! Each very filling egg roll has 117 calories, 3 grams fat. They make a wonderful appetizer, lunch, or dinner. Two of them for dinner are perfect. I love these so much, I could eat them every day. Enjoy!

Ingredients for Egg Rolls:

  • cups shredded cabbage
  • cups broccoli slaw
  • 1 cup snow peas (pea pods) chopped
  • 1 cup carrots, shredded
  • 1 cup scallions, chopped
  • 1 teaspoon vegetable oil or olive oil
  • 2 teaspoons ginger, (from a jar) see shopping tips
  • 2 garlic cloves, minced
  • 2 tablespoons rice vinegar or seasoned rice vinegar
  • tablespoons reduced-sodium soy sauce
  • A little fresh ground black pepper
  • 12 egg roll wrappers, see shopping tips
  • Cooking spray

Ingredients for Sauce:

  • ¼ cup peanut butter, I like natural, chunky, unsalted
  • 3 tablespoons fresh lime juice
  • 2 teaspoon reduced-sodium soy sauce
  • ½ teaspoon red pepper flakes
  • Preheat oven to 425 degrees. Coat a baking pan with cooking spray. For Air-fryer, preheat to 375 degrees.

  • In a medium bowl, combine cabbage, broccoli slaw, snow peas, carrots, and scallions.

  • Heat oil in a large, nonstick pan over medium-high. Add ginger, garlic and cook for 30 seconds. Stir in cabbage mixture, 1½ tablespoons soy sauce, rice vinegar, and black pepper. Cook for about 5 minutes until soft-crisp. Chill in refrigerator for 15 minutes.

  • Place 1 egg roll wrapper at a time onto work surface with 1 corner pointing toward you (wrapper should look like a diamond). Spoon ⅓ cup cabbage filling into the center of the wrapper. Fold lower corner of egg roll wrapper overfilling. Fold in corners and roll up jelly-roll fashion. Repeat steps with remaining wrappers and veggie filling.

  • To Bake in Oven: Lightly coat egg rolls with cooking spray and place seam side down on a baking sheet coated with cooking spray. Bake for 10 minutes. Turn over and bake 10 minutes more until golden brown on both sides.

  • To Bake in Air-Fryer: Spray with cooking spray, and place in the air fryer in a single layer. Cook until golden brown, 6–8 minutes total. Turn over halfway at 3-4 minutes.

  • To prepare sauce: In a blender add all sauce ingredients and blend until smooth. Taste and add more red pepper flakes, if desired. Serve sauce on the side with egg rolls. Use ½ tablespoon sauce to dip with each egg roll.

  • Serve at once. To reheat, preheat oven to 425 degrees. Place egg rolls on a baking sheet. Place in oven and heat until crisp. Or can be reheated in the air-fryer.

Food Facts
Egg roll wrappers are paper-thin, sheets of raw pastry dough, and are traditionally used to make egg rolls and spring rolls. They’re filled with meats and vegetables, rolling into a cylindrical shape and deep-fried, although my skinny ones are baked.


Shopping Tips

I used Nasoya Egg Roll Wrappers. I bought mine at Vons / Safeway but most supermarkets and natural food markets sell egg roll wrappers. They’re usually displayed in the refrigerated Asian section or deli aisle. There are other brands available.

Ginger, in a jar, can be found in the produce section where garlic, in a jar, is sold.
Serving Tips
I like to serve these with Panda’s Fried Rice with Cauliflower Rice (Copy-Cat)


WW Freestyle SmartPoints
3-Blue

WW SmartPoints 3-Green
WW POINTS PLUS
3

SKINNY FACTS: for 1 skinny egg roll
117 calories, 3g fat, 1g sat. fat, 0mg chol, 6g protein, 17g carbs, 2g fiber, 277mg sodium, 2g sugar

Serving: 1rollCalories: 117kcalCarbohydrates: 17gProtein: 6gFat: 3gSaturated Fat: 1gSodium: 277mgFiber: 2gSugar: 2gBlue Smart Points: 3Green Smart Points: 3Plus Points: 3

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