As I was typing the title of this recipe, I can upon a realization.  When I think about healthy cooking, I rarely label it HEALTHY anymore.  It’s just cooking! 

While I always have the option of using butter and cooking with copious amounts of olive oil, I’ve grown to choose the lower-calorie alternatives every time I hit the kitchen.  Unless I’m baking for my Grandpa or a special occasion, the meals that I’m whipping up in my kitchen are going to be healthy.

The thing I really don’t understand:  Why even cook the other way??  

I know that there is a flavor difference, but when you consider the fat/sodium/calorie difference… it’s just not worth it.  Afterall, if you’re craving a certain splurge-like dish, I almost GUARANTEE there’s a healthier alternative out there for you to try instead.

Today’s recipe is the perfect example…

I was craving spring rolls.  You know those yummy crispy rolls, fried in all their tasty goodness, with that crispy flaky crust.  Well, this dish from Skinny Kitchen brought JUST as much flavor and texture, with a tiny fraction of the calories.

I’ve never deep-fried anything in my life, and wouldn’t even know where to begin.  Again, why even head down the path of those unhealthy dishes if there’s a better-for-you alternative waiting for you…

Healthy Vegetarian Egg Rolls

From Skinny Kitchen

Serves 4

INGREDIENTS

1 cup shredded cabbage

1 cup broccoli slaw

1/3 cup snow peas or sugar snap peas, chopped

1/3 cup carrots, shredded

1/3 cup scallions, chopped

1 tsp. ginger

1 garlic clove, minced

2 tsp. lite rice vinegar

½ Tbsp. reduced-sodium soy sauce

A little crushed red pepper flakes (optional)

4 egg roll wrappers, see shopping tip

Cooking spray

INSTRUCTIONS

1. Preheat oven to 425 degrees. Coat a baking pan with cooking spray.

2. In a medium bowl, combine cabbage, broccoli slaw, carrots, pea pods and scallions.

3. Heat oil in a large nonstick pan over medium-high.  Add ginger, garlic and cook for 30 seconds.

4. Stir in cabbage mixture, 1½ tablespoons soy sauce, rice vinegar and red pepper flakes. Cook for about 5 minutes until soft-crisp. Chill in refrigerator for 15 minutes.

5. Place 1 egg roll wrapper at a time onto work surface with 1 corner pointing toward you (wrapper should look like a diamond). Dip your fingertips in water and wet the edges of the wrapper.  Spoon ⅓ cup cabbage filling into center of wrapper. Fold lower corner of egg roll wrapper over filling. Fold in corners and roll up jelly roll fashion. Repeat procedure with remaining wrappers and veggie filling.

6.  Lightly coat egg rolls with cooking spray and place, seam side down, on a baking sheet coated with cooking spray.

7.  Bake for 10 minutes. Turn over and bake 10 minutes more until golden brown on both sides.

8. Serve at once with your choice of dipping sauce.  Note:  I dipped my egg rolls in sweet chili sauce, but had I had the ingredients I definitely would have made the sauce Skinny Kitchen recommends.  Find out how to make that sauce here.

9. To reheat, preheat oven to 425 degrees. Place egg rolls on a baking sheet. Place in oven and heat until crisp.

 Per 1 Egg Roll Serving (sauce not included):

CAL 73; CARB 15g; FAT 0g; PROT 3g; FIB 2g; WW Points Plus: 2

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