Low Calorie Egg Roll

You know those busy weeknights when everyone is hungry, and you need something fast? That’s when I started making my Low Calorie Egg Roll recipe. Honestly, my kids used to beg for takeout egg rolls.

But I wanted something lighter. So, I started experimenting in my kitchen. The result?

A delicious, guilt-free version we all love. This Low Calorie Egg Roll delivers all the crunch without the extra grease. Now, it’s a regular request.

You get the classic flavors, but with much less oil. This specific Low Calorie Egg Roll recipe is my go-to for a quick lunch. It’s simple, and it truly satisfies that craving. Making a Low Calorie Egg Roll at home changed our dinner routine.

WHY YOU’LL LOVE THIS RECIPE

You will adore this Low Calorie Egg Roll for so many reasons. First, it’s unbelievably easy. I use simple, everyday ingredients.

Second, it’s so much healthier than the fried version. This Low Calorie Egg Roll uses less oil, so you save a ton of calories. Third, it tastes amazing.

The filling is savory and satisfying. Every bite of this Low Calorie Egg Roll is pure comfort. You can also prep the filling ahead of time.

This makes weeknight dinners effortless. Truly, this Low Calorie Egg Roll is a game-changer for our family.

Low Calorie Egg Roll

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• Author: Sima
• Total Time: 35 mins
• Yield: 4 servings (8 egg rolls, 2 per serving) 1x
• Diet: Low Calorie

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Description

A healthier, baked version of classic egg rolls made with lean ground turkey and coleslaw mix, delivering all the crunch without the extra grease. Perfect for busy weeknights.

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Ingredients

Scale 1x2x3x

3 cups Bagged coleslaw mix
0.5 pound Lean ground turkey
2 tablespoons Low-sodium soy sauce
2 cloves Minced garlic
0.5 teaspoon Ground ginger
8 Egg roll wrappers
As needed Vegetable oil spray

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Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper
2. In a skillet over medium heat, cook ground turkey until browned, breaking it apart
3. Add minced garlic and ground ginger, cook for 1 minute until fragrant
4. Add coleslaw mix and low-sodium soy sauce, cook for 3-4 minutes until cabbage wilts. Remove from heat and let cool slightly
5. Place one egg roll wrapper on a clean surface. Spoon about 1/4 cup of filling into the center. Fold bottom corner over filling, then fold in sides, and roll up tightly. Seal top edge with a little water. Place seam-side down on prepared baking sheet
6. Lightly spray each egg roll with vegetable oil spray
7. Bake for 12-15 minutes, flipping halfway, until golden and crispy. Let cool for 1 minute before serving

Notes

Do not overfill wrappers; a little goes a long way.

Squeeze out excess moisture from filling to prevent sogginess.

For extra crispiness, bake on a wire rack.

Serve immediately for best texture.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 5 minutes or in an air fryer. Avoid microwave.

• Prep Time: 20 mins
• Cook Time: 15 mins
• Category: Dinner, Appetizer
• Method: Baking
• Cuisine: American, Asian-inspired

Nutrition

• Serving Size: 2 egg rolls
• Calories: 240 kcal
• Sugar: 4 g
• Sodium: 612 mg
• Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 18 g
• Cholesterol: 45 mg

Keywords: low calorie, egg roll, ground turkey, healthy, baked, easy weeknight dinner

INGREDIENTS YOU’LL NEED

Gather these simple items. They create the perfect filling for your Low Calorie Egg Roll.

SUBSTITUTIONS & VARIATIONS

You can easily adapt this Low Calorie Egg Roll. Use ground chicken or pork instead of turkey. For a vegetarian version, use extra mushrooms or tofu.

Add shredded carrots for sweetness. Spice it up with chili flakes. You can even use gluten-free wrappers. The possibilities are endless for your Low Calorie Egg Roll.

You can easily adapt this Low Calorie Egg Roll to suit any taste. For another protein-packed, low-calorie option, try our High Protein Egg Salad Low Cal, Low Carb for a satisfying meal.

STEP-BY-STEP INSTRUCTIONS

Follow these simple steps. You will have a perfect Low Calorie Egg Roll in no time.

1. First, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Next, cook the ground turkey in a skillet over medium heat. Break it apart until browned.
3. Then, add the garlic and ginger. Cook for one minute until fragrant.
4. Add the coleslaw mix and soy sauce. Cook for 3-4 minutes until the cabbage wilts.
5. Remove the filling from heat. Let it cool slightly.
6. Place one wrapper on a clean surface. Add about ¼ cup of filling to the center.
7. Fold the bottom corner over the filling. Then, fold in the sides. Roll up tightly.
8. Seal the top edge with a little water. Place seam-side down on the baking sheet.
9. Lightly spray each Low Calorie Egg Roll with oil.
10. Bake for 12-15 minutes, flipping halfway. Bake until golden and crispy.
11. Let them cool for a minute before serving. Enjoy your crispy Low Calorie Egg Roll!

PRO TIPS FOR SUCCESS

These tips ensure a perfect Low Calorie Egg Roll every time. First, don’t overfill the wrappers. A little goes a long way.

Second, squeeze out any extra moisture from the filling. This prevents sogginess. Third, bake them on a wire rack for extra crispness.

Finally, serve them immediately. A hot Low Calorie Egg Roll is the best Low Calorie Egg Roll!

These tips ensure a perfect Low Calorie Egg Roll every time. If you love comforting, low-carb casseroles, you’ll also enjoy this Creamy Low Carb Chicken Casserole (No Noodle Comfort!) for another healthy dinner idea.

STORAGE & REHEATING TIPS

Store leftover Low Calorie Egg Roll in the fridge. Keep them in an airtight container for up to 3 days. To reheat, place them back in a 350°F oven for about 5 minutes.

This will restore their crispiness. You can also reheat them in an air fryer. Avoid the microwave, as it makes them soft. Enjoy your Low Calorie Egg Roll for a quick meal later.

WHAT TO SERVE WITH THIS RECIPE

This Low Calorie Egg Roll pairs beautifully with many sides. Serve it with a simple bowl of steamed rice. Add a side of fresh cucumber salad.

I love dipping it in a little sweet chili sauce. You can also serve it alongside a light miso soup. It makes a fantastic appetizer.

Or, have two Low Calorie Egg Roll as a main course with a big salad. The crunch is so satisfying.

This Low Calorie Egg Roll pairs beautifully with many sides. For a different yet delicious flavor experience, try our Slow-Cooked Birria Tacos Recipe as a hearty main course.

FAQs

Can I air fry this Low Calorie Egg Roll?

Absolutely! Air frying works wonderfully. Cook at 375°F for about 8-10 minutes, flipping halfway. You get an extra-crispy Low Calorie Egg Roll.

How do I prevent the egg rolls from getting soggy?

Make sure your filling is not too wet. Cook off all the liquid from the cabbage. Also, cool the filling completely before rolling. This step is crucial for a crispy Low Calorie Egg Roll.

Can I freeze these Low Calorie Egg Rolls?

Yes, you can freeze them before baking. Place the assembled Low Calorie Egg Roll on a baking sheet. Freeze them solid.

Then, transfer to a freezer bag. Bake from frozen, adding a few extra minutes.

Egg rolls are a popular Chinese-American appetizer, traditionally deep-fried and filled with cabbage and meat. For a healthier twist, you can bake or air-fry them to achieve a crispy exterior with fewer calories, making them a versatile option for a low-calorie diet.

Nutrition Information (per serving)

One serving includes two Low Calorie Egg Roll.