I love egg rolls but I don’t love all of the grease that comes from frying them. That’s why, usually when I go to a Chinese restaurant I skip the egg roll. Even though it’s loaded with vegetables the fact that it is fried and greasy means I usually don’t eat it.
Recently I’ve been looking for ways to use Broccoli Slaw. Have you ever tried broccoli slaw? If not, you are missing out! A couple of weeks ago we posted a roundup of delicious broccoli slaw recipes.
There are so many ways to customize this recipe, using whatever you have on hand. I happened to have a handful of chicken leftover from earlier in the week so I threw that in as well. You could also add shredded carrots, mushrooms, or other proteins. Keep in mind however, that if you are counting points, adding other ingredients may change the point value.
Baked Broccoli Slaw Egg Rolls
1 package Broccoli Slaw (At some stores you can find this in a bag, near the bagged salad mixes. At my local Kroger’s they no longer carry it in the bag, but in a plastic box container instead.)
1 Medium Onion, diced
1 Cup Cabbage, finely chopped
1 Small Zucchini, shredded
3 Tablespoons Teriyaki Sauce
2 Tablespoons Low Sodium Soy Sauce
1 tsp grated ginger
18 Egg Roll Wrappers
2 Tablespoons light butter or margarine
1. In a large pan over medium-high heat, melt one Tablespoon butter. Add broccoli slaw, onion, cabbage, & zucchini. Saute until tender.
2. To the vegetable mixture add the soy sauce, Teriyaki sauce, and ginger. Stir well. Allow to simmer about 5 more minutes.
4. Fold the bottom corner tightly over the slaw mixture.
5. Fold each corner of the egg roll wrapper in towards the middle.
7. Bake in a 400 degree oven for 15 minutes. I finished them off with a few minutes under the broiler to get them nice and golden brown.