Recipe Review:: Hungry Girl's Sassy Veggie Egg Rolls

Have you heard of Hungry Girl? Well, if you haven't, you should go check her out here! She's a girl that likes food and doesn't want to feel deprived of her nummy food so she has found ways to make super delish recipes in a low-fat/low-cal way.

I sure love me some egg rolls so you can bet when I saw this recipe in HG's book I HAD to make them. They took a while to make, but I pretty much expected that with all of the chopped and shredded veggies that were included. They were super yummy worth my time! The only modification I made was leaving out the pineapple. 
As a side note: These egg rolls don't get crunchy like your regular egg rolls since you don't fry them. Because of this, when you reheat them you should heat them up in the oven instead of the microwave otherwise you'll get soggy egg rolls. :-(
Oh! And don't blame me if you're upset and confused with trying to figure out what the crap I'm talking about with rolling the egg rolls, that was the direction from the book, not mine! Good luck.

Hungry Girl's Sassy Veggie Egg Rolls

Ingredients:

• 12 large sqaure egg roll wrappers
• 2 cups shredded cabbage
• 1 cup chopped onions
• 1/2 cup shredded carrots
• 1/2 cup chopped bean sprouts
• 1/2 cup chopped celery
• 1/2 cup pineapple in juice, chopped
• 1/2 cup canned sliced water chestnuts, chopped
• 1/4 cup light or low-sodium soy sauce
• 1 tablesppons minced garlic
• salt & pepper, to taste

Directions:

• Preheat oven to 350 degrees.
• Place cabbage in a microwave-safe dish with 2 tablesppons of water and microwave for 3 minutes. Drain water and transfer to a large bowl.
• Add all other ingredients to the bowl, except for the warppers, and mix well. Season to taste with salt and pepper. Set aside.
• Place two egg roll wrappers on a clean, dry surface. Evenly place 2 heaping spoonfuls of the veggie mixture (1/12th of the mixture) onto each wrapper, in rwos a little below the center of each square. Moisten all four edges of each wrapper with watter by dabbing your fingers in water and going over the edges smoothly.
• Fold the sides of each wrapper about three-quarters of an inch toward the middle to keep the mixture from falling out of the sides. The roll the bottome of each wrapper up arounf the mixture and continue rolling until you reach the top. Seal the outside edge once more witha dab of water.
• Repeat process with all other wrappers, making sure you have a clean, dry surface each time. Place all of the egg rolls onto a large baking pan sprayed with nonstick spray.
• Lightly spray the tops of the egg rolls with nonstick spray. Bake in the oven for about 25 minutes, until golden brown. Allow to cool slightly and then cut each egg roll in half.

Per serving (2 pieces): 82 calories, 0.5g fat, 1.5g fiber.

Points Value:: 1 (4 pieces equal 3)