Vegetarian Egg Rolls
|Vegetable cooking spray||1|
|Finely shredded cabbage||5 Cup (80 tbs)|
|Chinese vegetables||14 Ounce, drained (1 Can)|
|Soft tofu||7 Ounce|
|Hoisin sauce||1 Tablespoon|
|Egg roll wrappers||8|
|Sesame oil||2 Teaspoon, divided|
|Chinese sweet and sour sauce||1⁄2 Cup (8 tbs)|
Coat a large nonstick skillet with cooking spray; place over medium heat until hot.
Add cabbage and Chinese vegetables; saute 5 minutes or until cabbage is tender.
Combine vegetable mixture, tofu, and hoisin sauce, stirring well.
Spoon vegetable mixture evenly into centers of egg roll wrappers.
For each egg roll, fold one corner of wrapper over filling; then fold left and right corners of wrapper over filling.
Push filling toward center of wrapper.
Lightly brush exposed corner of wrapper with water.
Tightly roll filled end of wrapper toward exposed corner; lightly press corner to seal securely.
Coat skillet with cooking spray; add 1 teaspoon sesame oil.
Place over medium heat until hot.
Add 4 egg rolls; cook 4 to 5 minutes or until golden, turning occasionally.
Repeat procedure with remaining 1 teaspoon oil and 4 egg rolls.
Serve with sweet-and-sour sauce.
Serving size: Complete recipe
Calories 975 Calories from Fat 140
% Daily Value*
Total Fat 16 g24.3%
Saturated Fat 2 g10.2%
Trans Fat 0 g
Cholesterol 6.7 mg2.2%
Sodium 2982.5 mg124.3%
Total Carbohydrates 174 g57.9%
Dietary Fiber 25.4 g101.7%
Sugars 82.1 g
Protein 25 g50.3%
Vitamin A 87.1% Vitamin C 340.7%
Calcium 33.8% Iron 23%
*Based on a 2000 Calorie diet