Reduce Fat Egg Rolls....Perfect Pairing for Wonton Soup


1-inch, peeled, grated fresh ginger
4 cloves garlic, minced
1 Tblsp. oil (I used olive, you could sub any 'healthy' oil)
-heat oil over med-high & add ginger & garlic for about 30 sec. Add:
3 Spring onions/Scallions, chopped up
1/2 can bamboo shoots, chopped
-add to previous for about 30 sec to 1 min
12 oz. julienne cut veggie mix (I used a pre-cut cole-slaw mix)
-add to previous for about 2 mins
In a bowl mix:
1/4 cup chicken broth (or veggie or beef, whatever you've got)
2 Tblsp. low sodium soy sauce
1 Tblsp. sugar


-add to veggies in pan & bring to boil for approx. 5-mins. 
-Let cool at least 15 mins & strain any remaining liquid
-Wrap in 4 Spring Roll wrappers (the ones I got were frozen & had 20 calories per wrapper)
-Place wrapper on a flat surface making a diamond shape.
-Spoon 1/4 of the mixture on the wrapper & completely cover with the corner closest to you
-Brush that corner with a little water
-fold in each side & roll up

Place on a baking sheet, lined with foil or parchment & spray both the bottom & top of each egg roll lightly with cooking spray. Bake @ 400 Fahrenheit for about 5 mins/side. At 185 calories a piece you can have more than one.  Enjoy!

Dipping Sauce:
1/3 c. Low sodium soy sauce
1/3 c. Rice Vinegar
1 Tblsp. Honey
2 t. oil (of your choice)
Pinch of Red Pepper Flake
-Mix together

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