Weight Watchers has a healthy egg roll recipe:
http://www.thatsmyhome.com/healthy/w...e-eggrolls.htm
And here is one from Smart Solutions:
Healthy Egg Rolls
Ingredients:
Cooking spray
2 Tbs. cornstarch
1/2 cup water
3 cups shredded Chinese cabbage
2 medium carrots, shredded
4 oz. shiitake mushrooms, diced
1 celery stalk, diced
1 Tbs. grated fresh ginger
2 Tbs. low-sodium tamari soy sauce
2 Tbs. sliced green onions
12 fat-free egg-roll wrappers
Preparation:
Spray a baking sheet with cooking spray. Dissolve one tablespoon of the cornstarch into 1/4 cup water and set aside. Lightly spray a wok or large sauté pan with cooking spray and heat over low heat. Combine cabbage, carrots, mushrooms, celery and ginger in the pan.
Cook for five to seven minute or until vegetables begin to wilt, stirring constantly to keep from burning. Stir in cornstarch mixture and soy sauce. Cook until the sauce thickens. Add green onions at very end to keep them crisp.
Dissolve the remaining tablespoon of cornstarch in 1/4 cup water. Brush onto egg-roll wrappers and fill with vegetables. Bake in a 350-degree oven for 15 minutes or until brown.
* Note: Each egg roll contains less than 50 calories
And one last one:
Appetizer Egg Rolls
Ingredients:
1 package egg roll wrappers
1 small package firm tofu
1 cup mushrooms, diced
1 cup snow peas, chopped
1 cup carrots, shredded
2 garlic cloves, diced
1 cup cabbage, chopped
1 cup red onion, minced
½ cup celery, minced
4 tbsp. soy sauce
1 tsp. ginger
1 large egg, slightly beaten
2 tbsp. peanut oil
To Make:
In a large skillet, combine 1 tablespoon of peanut oil and the tofu. Heat the tofu for 12 minutes on high heat until it starts to brown. Drain the excess oil before adding any vegetables. You can buy frozen snow peas, if fresh are unavailable.
Chop up all of the vegetables. First, add the cabbage. This vegetable takes the longest to cook. It will need a little solo time in the frying pan with the tofu so that it can fully cook. After 10 minutes, add the mushrooms, snow peas, and carrots.
If you would rather use garlic powder than real garlic cloves, that is fine. Substitute 2 tablespoons of powder for the cloves. Add the garlic seasoning to the skillet. Now add the celery and red onion. Finally add the soy sauce. Stir around the mixture. Cook this on high for 15 minutes.
When the vegetables all tender, add the ginger. Stir once. Allow this to cook for an additional 10 minutes. Take the skillet off the burner.
Take one egg roll wrapper and place 1/3 cup of the cabbage mixture into it. Fold up the corner facing you onto the cabbage. Fold in the left and right corners toward the center and continue rolling the wrapper.
Use a little of the slightly beaten egg to hold the wrappers together. Do this for all of the egg roll wrappers. Place them into the skillet with the other tablespoon of peanut oil.
Fry the egg rolls on high until they are a golden brown color. Place them on a paper towel to soak up any excess oil. When you fry food always make sure you use a good vegetable oil.
Serve immediately