Egg Rolls


Egg Rolls

Makes 8, 1 egg roll is 2 FSP

  • 1 tsp olive oil
  • 1 bag shredded cole slaw mix with carrots
  • 1/4 tsp ginger – in a tube, fresh grated or powdered
  • 1 clove minced garlic
  • 2 Tbsp low sodium soy sauce
  • 10 oz cooked shrimp or chicken (cut into small pieces)
  • 1/4 tsp sesame oil
  • 8 egg roll wrappers

  1. Heat olive oil in a skillet. Add cole slaw mix, ginger, garlic and soy sauce and cook until tender crisp – I go about 15 minutes.

  2. Add shrimp or chicken and heat through.

  3. Drizzle 1/4 tsp of sesame oil over slaw mix and mix well.

  4. Divide into 8 portions. Place 1 portion on an egg roll wrapper and fold ends in, then roll.

  5. Air fry at 390 for 8 minutes, turning half way through (can spray with olive oil spray)

  6. Or, bake in 400 degree oven for 8-10 minutes, turn and cook 5-7 minutes longer.