Servings | 10 (2 rolls per serving) |
---|---|
Preparation Time | 15 Minutes |
Cook Time | 15 Minutes |
Total Time | 30 Minutes |
Difficulty | Easy |
Main Ingredient | Cabbage |
Category | Vegetables |
Meal | Lunch; Dinner; Snack |
Type | Appetizer; Side Dish |
Cuisine | Asian |
Cook Method | Baking; Stove Top |
Diet |
2 tablespoons olive oil
16 ounces cabbage, shredded
4 green onions, chopped
1 1/2 cups bean sprouts
1 tablespoon white wine
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon cornstarch
20 egg roll wrappers
Preheat an oven to 400 degrees F.
Heat the oil in a large pan over medium-high heat. Cook the cabbage, green onions, bean sprouts, wine, oyster sauce, and soy sauce for 2 minutes.
Combine the cornstarch and 1 tablespoon of cold water in a small bowl. Add the mixture to the pan and cook for 1 minute or until the sauce thickens.
Evenly spray cooking spray on a cookie sheet.
Take an egg roll wrapper and put 1/4 cup of the mixture at one pointy end of the wrapper. Fold the end over the filling, fold in the two sides, and roll it. Dab a small amount of water on the edges to seal.
Place the egg rolls on the cookie sheet with the seam face down and far enough apart that they are not touching.
Put the cookie sheet in the oven and cook for about 15 minutes or until golden brown.
Calories: 182 cal
Total fat: 4g
Cholesterol: 54mg
Sodium: 538mg
Carbohydrate: 28g
Fiber: 2g
Protein: 12g