Healthy Bean & Vegetable Egg Rolls Recipe | Easy Homemade Rolls

INGREDIENTS

1 tablespoon sesame seeds 1 tablespoon dark sesame oil 2 green onions with tops, sliced 1 tablespoon minced fresh ginger 2 cloves garlic, minced 2 cups shredded napa cabbage 1 cup shredded carrots 1/2 cup chopped celery 1/2 cup chopped fresh mushrooms 4 ounces fresh or canned bean sprouts, rinsed 1 can (15 ounces) chickpeas, rinsed and drained 1‑1/2 teaspoons reduced-sodium soy sauce Black pepper (optional) 1 egg, beaten 12 egg roll wrappers Peanut or vegetable oil Plum Dipping Sauce (recipe)

PREPARATION:

1. Combine sesame seeds and sesame oil in large skillet. Cook and stir over low heat 2 to 3 minutes or until sesame seeds begin to brown. Add green onions, ginger and garlic; cook and stir 1 to 2 minutes. Add cabbage, carrots, celery, mushrooms and bean sprouts; cover. Cook 8 minutes or until cabbage is wilted. Stir in chickpeas and soy sauce; season to taste with pepper, if desired. Cool 10 minutes; stir in egg.
2. Place 1/3 cup vegetable mixture near one corner of egg roll wrapper. Brush edges of egg roll wrapper with water. Fold bottom corner of egg roll wrapper up over filling; fold sides in and roll up. Repeat with remaining filling and egg roll wrappers.
3. Heat 1 inch peanut oil in large, heavy saucepan over medium-high heat until oil is 375°F; adjust heat to maintain temperature. Fry egg rolls 3 to 5 minutes or until golden. Drain on paper towels; serve hot with Plum Dipping Sauce. Garnish, if desired.

This recipe appears in: Asian NUTRITIONAL INFORMATION: Serving Size: 1 egg roll with about 1 tablespoon plus 1 teaspoon dipping sauce Sodium 335 mg Protein 5 g Fiber 3 g Carbohydrate 20 g Cholesterol 18 mg Saturated Fat <1 g Total Fat 3 g Calories from Fat 20 % Calories 118 DIETARY EXCHANGE: Fat 1/2 Vegetable 1 Starch 1