I all the time thought egg rolls are very laborious to arrange… that’s till I discovered this recipe. You received’t consider how straightforward it’s to make your individual selfmade egg rolls… they usually style so a lot better than the shop purchased ones!
These egg rolls may also be frozen (earlier than or after frying) for a fast and scrumptious meal. For a vegetarian model, simply go away the pork out.
Weight Watchers Egg Rolls with Peanut Dipping Sauce recipe
Substances
Egg rolls
1 (16 ounce) package deal egg roll wraps
1/2 lb pork tenderloin, reduce into very small items
1 egg, crushed along with
1 teaspoon sesame oil
1 tablespoon vegetable oil or peanut oil
2 cups (4 ounces) thinly sliced cabbage
1 1/2 medium carrots (1 cup), peeled and julienned
3 cups (10-12 ounces) recent bean sprouts
1/2 cup white onion, finely diced
coarse-ground garlic salt
1 tablespoon water
Peanut sauce
1/4 cup creamy peanut butter
1 1/2 tablespoons pineapple juice or rooster broth
2 tablespoons low sodium soy sauce
1 teaspoon Asian chili oil
1 teaspoon sesame oil
1 1/2 tablespoons brown sugar
1/2 teaspoon floor ginger
Preparation
1. Whisk the brown sugar and soy sauce collectively till dissolved, then steadily add this combination to the peanut butter.
2. Stir till clean, then stir within the chili oil, sesame oil, ginger and rice vinegar; mix properly.
3. Divide the peanut sauce into two equal parts; set one portion apart in a microwave-safe bowl (for use later as dipping sauce).
4. Whisk the pineapple juice or rooster broth into the second portion of the peanut sauce; put aside.
5. Add the sesame oil and peanut oil to a wok or giant nonstick skillet over medium-high warmth; warmth till oil is sort of smoking.
6. Add the pork to the skillet, season with garlic salt and saute for about 1 minute; add the carrots and onions to the skillet and saute for about 1 extra minute.
7. Add the cabbage and saute for about 1 extra minute; add the bean sprouts and toss about 30 seconds till the greens are evenly distributed
8. Add the second portion of the peanut sauce and cook dinner for about 1 minute (till the sauce is bubbly, the carrots are crisp-tender and the bean sprouts are nonetheless crisp).
9. Take away the skillet from the warmth and switch the contents right into a strainer (you’re going to get virtually 4 cups of egg roll filling).
10. Place 1/4 cup of filling onto every egg roll wrap and roll up in line with the package deal instructions; seal the ultimate edge of every egg roll wrap with eggwash.
11. Fry the egg rolls, about three at a time, in scorching vegetable oil till they’re golden. Take away and place on absorbent paper to empty.
12. Within the meantime, microwave the reserved peanut sauce for about 45 seconds (or till bubbly across the edges); stir properly, then function dipping sauce for the new egg rolls.
Servings: 15
What number of Weight Watchers factors in egg rolls with peanut dipping sauce recipe?
Dietary data for one serving:
WW factors: 4
Energy: 172
Energy from fats: 48
Whole fats: 5.3g
Ldl cholesterol: 26mg
Sodium: 297mg
Whole carbs: 22.9g
Dietary fiber: 1.7g
Protein: 8.6g
[Photo credit]
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Initially posted 2009-03-07 13:39:13.
