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Skinny Vegetarian Baked Eggrolls with Peanut Sauce

“Meatless Monday”or any day of the week never tasted so yummy with these skinny vegetarian egg rolls! You normally wouldn’t think egg rolls would be healthy but these actually are! They’re loaded with good-for-you broccoli slaw, cabbage and other veggies. Plus they’re baked, not fried and served with a peanut butter dipping sauce, oh boy! Each filling egg roll has 117 calories 3 grams fat and 3 Weight Watchers POINTS PLUS. They make a wonderful appetizer, lunch or dinner. I love these so much, I could eat them all time. Enjoy!

Skinny Vegetarian Baked Eggrolls with Peanut Sauce

Prep Time: 15 minutes
Cook, Chill and Bake Time: 1 hour

Ingredients for Egg Rolls:

2½ cups shredded cabbage

2½ cups broccoli slaw

1 cup snow peas (pea pods) chopped

1 cup carrots, shredded

1 cup scallions, chopped

1 teaspoon vegetable oil or olive oil

2 teaspoons ginger, (from a jar) see shopping tip

2 garlic cloves, minced

2 tablespoons rice vinegar or seasoned rice vinegar

1½ tablespoons reduced-sodium soy sauce

A little fresh ground black pepper

12 egg roll wrappers, see shopping tip

Cooking spray

Ingredients for Sauce:

¼ cup peanut butter

3 tablespoons fresh lime juice

2 teaspoon reduced-sodium soy sauce

½ teaspoon red pepper flakes


1. Preheat oven to 425 degrees. Coat a baking pan with cooking spray.

2. In a medium bowl, combine cabbage, broccoli slaw, snow peas, carrots, and scallions.

3. Heat oil in a large, nonstick pan over medium-high.  Add ginger, garlic and cook for 30 seconds. Stir in cabbage mixture, 1½ tablespoons soy sauce, rice vinegar and black pepper. Cook for about 5 minutes until soft-crisp. Chill in refrigerator for 15 minutes.

4. Place 1 egg roll wrapper at a time onto work surface with 1 corner pointing toward you (wrapper should look like a diamond). Spoon ⅓ cup cabbage filling into center of wrapper. Fold lower corner of egg roll wrapper over filling. Fold in corners and roll up jelly roll fashion. Repeat steps with remaining wrappers and veggie filling. Lightly coat egg rolls with cooking spray and place seam side down on a baking sheet coated with cooking spray. Bake for 10 minutes. Turn over and bake 10 minutes more until golden brown on both sides.

5. To prepare sauce: In a blender add all sauce ingredients and blend until smooth. Taste and add more red pepper flakes, if desired.  Serve sauce on the side with egg rolls. Use ½ tablespoon sauce to dip with each egg roll.

6. Serve at once. To reheat, preheat oven to 425 degrees. Place egg rolls on a baking sheet. Place in oven and heat until crisp.

Makes 12 egg rolls (each serving, 1 roll and about ½ tablespoon sauce)

Food Fact

Egg roll wrappers are paper-thin, sheets of raw pastry dough and are traditionally used to make egg rolls and spring rolls. They’re filled with meats and vegetables, rolling into a cylindrical shape and deep fried, although my skinny ones are baked.

Shopping Tips

I used Nasoya Egg Roll Wrappers. I bought mine at Vons/Safeway but most supermarkets and natural food markets sell egg roll wrappers. They’re usually displayed in the refrigerated Asiansection or deli aisle. Click here to see where Nasoya Egg Roll Wrappers are sold- There are other brands available.

Ginger, in a jar, can be found in the produce section where garlic, in a jar, is sold.

Weight Watchers
(old points) 2

Weight Watchers POINTS PLUS 3

SKINNY FACTS: for 1 skinny egg roll
117 calories, 3g fat, 0g chol, 5g protein, 17g carbs, 2g fiber, 277mg sodium, 2g sugar

FAT FACTS: for 1 Panda Express chicken egg roll
190 calories, 8g fat, 8g protein,17g carbs, 2g fiber, 410mg sodium, 2g sugar

Find more delicious recipes from Nancy Fox on her website, Skinny Kitchen

Nancy Fox

Nancy Fox is no stranger to the food industry. She founded Mrs. Beasley's, a gift-basket company featuring baskets full of decadent baked goods. It became the "hot" gift to give among the Hollywood community. 
Nancy later opened 2 low fat restaurants called Nancy’s Healthy Kitchen. Her line of reduced-fat cookies were featured on "Oprah's Favorites" gift show. Continuing her passion for cooking and baking Nancy created a recipe website called Skinny Kitchen. Each week she shares skinny recipes, cooking and kitchen tips, food finds and the healthy benefits of many recipes. There’s also nutritional facts and Weight Watchers POINTS on each recipe.

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Helene Cohen Bludman

Tuesday 21st of July 2015

Yum yum yum! My family would be thrilled with these. Can't wait to try them'

Laurel Regan

Tuesday 21st of July 2015

Sounds wonderful - and I love the idea of the peanut dipping sauce. I really need to get back into Meatless Mondays again! Thanks for sharing this yummy recipe.


Tuesday 21st of July 2015

I made Nancy's baked egg rolls last Friday. They are very tasty. I didn't follow the recipe exactly, I just cut up some leeks and peppers from the garden and had some red cabbage in the frig not getting any fresher and added carrots and folded away.

Tuesday 21st of July 2015

Thanks so much for sharing my Skinny Vegetarian Baked Eggrolls with Peanut Sauce. So yummy and every time I serve them everyone loves them!

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