Spring Rolls
2
Points®
Total time: 40 min • Prep: 8 min • Cook: 32 min • Serves: 8 • Difficulty: Easy
We adjusted a regular spring roll recipe to cut the fat, and incorporated packaged broccoli slaw mix to save time.
Ingredients
Peanut oil
2 tsp
Broccoli slaw
1 pound(s), or packaged cole slaw mix
Less sodium soy sauce
1 Tbsp
Sriracha chili sauce
1 tsp, or 1⁄2 teaspoon crushed red pepper
Dark sesame oil
½ tsp
Sugar
½ tsp
Egg roll wrapper
8 item(s), (6-inch square)
Instructions
1
Heat the oil in a large nonstick skillet over medium-high heat. Add the slaw mix 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.
4
Serving size: 1 spring roll
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