Vegetable Egg Rolls

This egg roll recipe is super EASY and healthy. Into a pretty large pot toss the following...

• 1 bag of tri-color coleslaw mix
• 1 cup white mushrooms, chopped fine
• 1 cup Morning Star Farms meal started grounds
• 2 tbs low sodium soy sauce
• 2 tbs teriyaki sauce
• 1 tbs Thai chili paste
• 1 tbs oyster sauce
• 1/4 cup green onions, chopped fine

Let this cook for about 15 minutes until the veggies soften up and the flavors love on each other.

While the mixture is cooking beat one egg white and get your egg roll wrappers ready by brushing the edges with the egg white.

Fill each egg roll wrap with the veggie mixture. Add as much as you like but keep in mind that the more you add the harder they will be to roll.

Add the rolls into a frying pan with just a SMIDGEN of olive oil and cook on medium heat until all sides are nice and toasted. I don't deep fry mine for obvious reasons. I want to keep them as healthy as possible. I've actually baked them before as well and they turned out really good. Sometimes you just need a little olive oil in your life though. I can honestly say that I only cook with it on rare occasions. I'm a Pam or spray butter girl by heart. ;)

And there you have it. Tasty and healthy egg rolls.

I like to dip them in sweet and spicy chili sauce.

The weight watcher point value of two rolls with filling is 4-5 points depending on how much filling and dipping sauce you use.

I hope you love these as much as I do!! :)