Baked Egg Rolls

Chinese take out is a fond memory from my childhood. I would get giddy when I saw the white plastic bag with the yellow smiley face stacked high with take out containers. Back then I only ate chicken and broccoli (minus the broccoli... I was a bad eater), lo mein, and egg rolls. Oh egg rolls. How delish. And how fattening. But how delish. When John and I first lived together I used to buy this box of 40 mini egg rolls from the freezer section of the grocery store. They were so good baked and 9 of them were a serving for truly minimal calories. I served them as a side dish quite often. Unfortunately my grocery store stopped carrying them! I check every single time but they aren't there.

Since it looks like I need to give up on the delicious frozen egg rolls I figured I could make my own. They didn't seem THAT hard to do. And sure enough they really aren't. These came out really nice and crunchy. I would need to stuff mine a little bit more next time. I went a light light on the filling because I didn't want them to bust open but they needed a little more. Definitely worth a try- they are pretty good and healthy too!

Source: Joyful Abode

Ingredients:
egg roll wrappers
a bag of cole slaw mix
a can of mushrooms
1 tsp garlic, minced
1/4 tsp ground ginger
1/2-1 tablespoon of soy sauce
salt and pepper
cooking spray
small bowl of water

Directions:
1. Preheat your oven to 375 degrees Fahrenheit. Put your cole slaw in a large microwave-safe bowl, cover, and microwave 3-6 minutes.
2. Chop your mushrooms and put them in a mixing bowl. This is also when you’d put in the bean sprouts, shrimp, or other fillings.
3. Splash in some soy sauce.
4. Add the garlic and sprinkle in the ginger.
5. By now your cole slaw mix should be cooked. Drain it to get out any excess liquid.
6. Then combine the cole slaw mix with the rest of the ingredients.
7. Place a row of filling in the center of each wrapper.
8- Fold in two of the corners.
9- Put a bit of water on the top edges with your finger. Fold up the bottom, and roll as tightly as you can to the edge.
10- Repeat for the rest of the wrappers, and place the egg rolls on a baking sheet sprayed with non-stick spray or olive oil. Spray the tops of the egg rolls with the oil, too.
11- Bake 15 minutes, then flip the egg rolls over and bake an additional 10-15 minutes. Let cool slightly before serving (this will let the wrappers get a little more crisp too).
12- Serve with soy sauce mixed with rice vinegar for dipping, or your favorite dipping sauce

** 1 point per baked egg roll