| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Vegetable |
6 |
Servings |
INGREDIENTS
| 4 |
c |
Cabbage; sliced |
| 1/2 |
c |
Carrot; grated |
| 1 |
sm |
Onion; chopped fine |
| 1/4 |
ts |
Seasoned salt |
| 1/8 |
ts |
Black pepper |
| 1/4 |
c |
Water |
| 6 |
|
Egg roll wrappers |
| 2 |
|
Egg whites; slightly beaten |
| 3 |
dr |
Lite soy sauce; more or less |
INSTRUCTIONS
Preheat oven to 350 degrees. Pray large skillet or pot with non-stick
cooking spray. Brown and simmer cabbage, carrot, and onion and seasonings
for 1-2 minutes. When pan becomes dry after 1-2 minutes, add water and
simmer and stir until vegetables reach desired tenderness. Do not overcook.
Remove from heat and cool slightly.
Dip one side of the egg roll wrapper in egg white. This will be the
outside of the egg roll. Place about 1/3 to 1/2 cup of cabbage mixture just
below center and roll up like an egg roll. Follow directions on the back of
the egg roll wrappers if needed. Place on baking sheet sprayed with
non-stick cooking spray and bake in 350 degree oven 20-25 minutes or until
golden brown. Entire recipe makes 6 servings.
ULTRA LOW FAT
FROM SOME COOKBOOK!
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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