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Mixed Vegetable Egg Rolls Recipe

Mixed Vegetable Egg Rolls Recipe

12 servings

 

Ingredients:

1 tablespoon sesame seeds

2-3 teaspoons Asian sesame oil

2 green onions, sliced

1 tablespoon minced gingerroot

2 cloves garlic, minced

2 cups sliced spinach

1/2 cup each: chopped water chestnuts, shredded carrot, sliced small mushrooms

1 can black beans, rinsed, drained

1 - 1 1/2 teaspoons reduced-sodium tamari soy sauce

Salt and pepper, to taste

2 egg whites

1 cup alfalfa sprouts

12 egg roll wrappers

Peanut, or vegetable, oil

Plum sauce

Method:

Saute sesame seeds in Asian sesame oil in large skillet until beginning to brown, 1 to 2 minutes. Add green onions, gingerroot, and garlic, saute until onions are tender, 1 to 2 minutes. Add spinach, water chestnuts, carrots and mushrooms, cook, covered, over medium heat until spinach and mushrooms are wilted. Stir in beans and tamari sauce, season to taste with salt and pepper. Cool 5 to 10 minutes, stir in egg whites and alfalfa sprouts.

 

Spoon about 1/3 cup vegetable mixture near corner of 1 egg roll wrapper. Brush edges of wrapper with water. Fold bottom corner of egg roll wrapper up over filling, fold sides in and roll up. Repeat with remaining filling and wrappers.

 

Heat about 2 inches of oil to 375 degrees in deep skillet or large saucepan. Fry egg rolls until golden, 4 to 5 minutes. Drain on paper toweling. Serve hot with plum sauce.

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