crispy baked eggrolls




I know... it’s been a while since I’ve actually written a blog. Forgive me. I have egg rolls! The best bribe of all! 

Spoiler alert: I don’t have an air fryer

Another spoiler alert: I started following Weight Watchers a month ago. It’s been challenging, rewarding as hell, and a kind of lube on my creative gears. I’m down 20 pounds, but that’s not what matters really. I’m feeling peace. Remarkably less anxiety. No food guilt. No binging, no panic. Just motivation. Most of the time anyway. 

But here I am. Back on my blog. Writing to you about these EGGROLLS Y’ALL


They are 2SP (SmartPoints for my non WW friends)
I get a certain allotment of points per day, based on weight, activity level, age, and the fact that I am a nursing mom. You’ll see me adding points to my recipes now. If this doesn’t apply to you, I assure you that these recipes are still delicious! 









CRISPY BAKED EGGROLLS
(2SP EACH)
Yields about 12 eggrolls

Ingredients

1 small head napa cabbage - cores and thinly sliced
3 carrots - grated on the large holes of a box grater 
1 rib of celery- grated on the large holes of a box grater
3 scallions thinly sliced
1T minced ginger
3 cloves of garlic - minced
2tsp olive oil
1lb ground turkey
2T soy sauce
1T sesame oil
Salt and pepper to taste
1 package Nasoya Eggroll wrappers

In a large sauté pan, add the olive oil and the ground turkey. Sprinkle with salt and pepper and break the ground turkey down into tinyyyyy pieces. You want them small so they stuff nicely inside the wrappers. When the turkey is cooked, add all the veg, the soy sauce and the sesame oil. Cook, stirring occasionally, until everything is soft but not mushy. Maybe 4 minutes. Remove to heat and cool slightly. Taste and season with more salt and pepper to taste. 

Preheat oven to 400. If you have convection, use it here.

add 1/4 cup filling to the middle of the eggroll wrapper. Fold over the sides, then roll up from the bottom. Seal the edge with a wet finger. Repeat until all filling is done. Try to roll them as tight as you can without bursting them. Brush with egg wash (one egg whisked well with 1tsp water) and bake for 10 minutes until nicely browned on top. Flip and bake an additional 5 minutes.

Serve with sweet and sour sauce.




SWEET AND SOUR SAUCE

3/4 cup LaKanto Monkfruit sweetener
1/3 cup unsweetened ketchup (can use tomato sauce if you can't find this)
2/3 cup water
2T soy sauce
1/2t salt
1/2 cup vinegar (I used 1/4C rice vinegar and 1/4C white vinegar)
2T cornstarch
1 large garlic clove minced

add all ingredients to a small sauce pan and whisk together

heat over low heat until just thickened


I hope you guys love these as much as we did! So yummy and quick!

Comments

  1. I haven't looked yet, but I think finding LaKanto Monkfruit sweetener may be a challenge. Anything I can substitute? Also, how many eggrolls does this recipe make?

    ReplyDelete
    Replies
    1. You could substitute any other zero calorie sweetener. Could also use honey but the points would go up for the sauce. The sweetener is available online. I haven’t tried anything else but let me know if you do! It makes 15, give or take. :)

      Delete
  2. How many egg rolls does this recipe yield?

    ReplyDelete
    Replies
    1. Maybe just an approximation?

      Delete
    2. Oh I’m so sorry I forgot this! I’d say around 12, depending on how much filling you put inside. I’ll edit the recipe!

      Delete

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