Veggie Egg Rolls Recipe

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Veggie Egg Rolls
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Ingredients:

Directions:

  1. Heat oil in a large nonstick skillet over medium-high heat. Add carrot and next 4 ingredients; saute until crisp-tender. Remove from heat. Add rice and next 3 ingredients; stir well.
  2. Mound 1/4 cup rice mixture in center of each egg roll wrapper. Fold one corner of wrapper over filling, then fold left and right corners 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; gently press corner to seal securely.
  3. Place egg rolls on a large baking sheet coated with cooking spray. Coat tops of egg rolls with cooking spray. Bake at 350° for 20 minutes or until lightly browned. Serve warm. If desired, serve with low-sodium soy sauce or hot mustard.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 278.98 Kcal (1168 kJ)
Calories from fat 39.92 Kcal
% Daily Value*
Total Fat 4.44g 7%
Cholesterol 86.74mg 29%
Sodium 542.43mg 23%
Potassium 442.94mg 9%
Total Carbs 44.96g 15%
Sugars 5.56g 22%
Dietary Fiber 4.39g 18%
Protein 15.46g 31%
Vitamin C 13.9mg 23%
Vitamin A 0.2mg 5%
Iron 2mg 11%
Calcium 85.9mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.1
    Points
  • 7
    PointsPlus

Good Points

  • low fat,
  • saturated fat free

Bad Points

  • High in Sodium

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