I love Chinese food . One of my favorite things are egg rolls. Since they are deep fried I never get to have them. Each one of those are about 200 Calories and 12g of fat. So I thought of a way to make my own that are lower in both. These are baked. I bought all of the ingredients at our local Meijer Grocery. I ended up making five but with more careful measuring of the filling they will make 6. Still working on a sauce for these!
Egg rolls - yield 6 rolls
Nutrition information: 76 cal, 0.2 g fat per roll
6 egg roll wraps
1 10-12 ounce package oriental style stir fry veggies (Chinese cabbage, water chestnuts, shredded carrots)
1/2 of a 5-7 ounce package bean sprouts
2-3 small scallions, thinly sliced
1 T light Kikkomann soy sauce
1 t ginger
1 t red pepper flakes
2 cloves crushed garlic
1/2 t cumin
Pam spray Cookie sheet with parchment paper
I chopped the veggies up to make them a smaller size. Sauté veggies with seasonings in lightly sprayed nonstick pan or wok on medium heat about 2-4 minutes till they just begin to wilt. Remove from heat, place in bowl to cool. 
Place egg roll wrap in front of you with points top to bottom. Put about 1/4-1/2 cup veggie mixture in each wrap. 
Wrap according to directions on egg roll package (see picture to the right)
Place wrapped rolls onto baking sheet with parchment paper. Lightly coat rolls with nonstick spray. Bake at 350 for 20-25 minutes, turning halfway through baking time until lightly browned. Enjoy!!!!!!!!
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