- Total Time
We adjusted a regular spring roll recipe to cut the fat, and incorporated packaged coleslaw and broccoli slaw instead.
peanut oil2 tsp
store bought coleslaw½ pound(s)
uncooked broccoli½ pound(s), slaw, coarsely chopped
low sodium soy sauce1 Tbsp
sriracha chili sauce1 tsp, or 1/2 teaspoon crushed red pepper
dark sesame oil½ tsp
egg roll wrapper(s)8 item(s), (6-inch square)
- 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.
- Preheat the oven to 350°F. Spray a large baking sheet with nonstick spray; set aside.
- 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.