Spring Rolls

SmartPoints® value per serving
Total Time
40 min
8 min
32 min
We adjusted a regular spring roll recipe to cut the fat, and incorporated packaged coleslaw and broccoli slaw instead.


Peanut oil

2 tsp

Store bought coleslaw

½ pound(s)

Uncooked broccoli

½ pound(s), slaw, coarsely chopped

Low sodium soy sauce

1 Tbsp

Sriracha chili sauce

1 tsp, or 1⁄2 teaspoon crushed red pepper

Dark sesame oil

½ tsp


½ tsp

Egg roll wrapper(s)

8 item(s), (6-inch square)


  1. Heat the oil in a large nonstick skillet over medium-high heat. Add the coleslaw and the broccoli slaw and cook, stirring frequently, over medium-high heat, until softened, about 4 minutes. If the mixture seems too dry, add a little water. Add the soy sauce, chili sauce, sesame oil, and sugar. Cook over medium heat until the flavors are blended, about 3 minutes longer. Set aside to cool slightly.
  2. Preheat the oven to 350°F. Spray a large baking sheet with nonstick spray; set aside.
  3. Lightly moisten the edges of one egg roll wrapper with water. Place a scant 1⁄4 cup of the filling in the center. Fold in the sides then roll up to completely enclose the filling. Place the roll, seam-side down, on the baking sheet. Lightly spray the roll with nonstick spray. Repeat with the remaining egg roll wrappers, filling, and nonstick spray to make 8 rolls. Bake the rolls until light golden, 20–25 minutes. Serve hot. Yields 1 eggroll per serving.


If you can’t find broccoli slaw, use the entire bag of coleslaw.