Egg Rolls for Vegetarians

When I walked in the door, after picking Greg (17) up from school, Sarah (10) was sitting next to a big white box.  Inside the box – vegetable egg rolls. “Oooh,” I said. “Let’s fire those babies up!” And we did.

Kahiki Vegetarian Egg Rolls are lowfat (2 grams fat, no saturated fat, no trans fat) and have 2 grams of protein in one 70 calorie egg roll. We each had one – plenty big enough for a snack – even Greg only had one and you know how teenage boys can put away the food.  Each serving is worth only 2 Weight Watchers points.

The frozen egg rolls are quick and super easy to make.

Here are the steps:

*Put the sweet and sour sauce packets in a mug of hot water to thaw
*Cut the ends off of the special stay-crisp wrapping
*Microwave egg rolls 3 minutes
*Let cool (they are HOT when they come out)
*Eat

That’s it.  I like hot mustard, so I made a little hot mustard dip that I liked more than the sweet and sour, but really, the egg roll filling doesn’t really need a sauce. The cabbage and carrot mixture has a great flavor. The stay-crisp little sleeve does a good job of making sure that the egg rolls have that traditionally crisp texture. The ends were a little chewy, but I think that the low fat content has something to do with that and I’m all for a little chewy if it means my snack is healthier.

We really enjoyed these Kahiki vegetable egg rolls.  Bay will get to try them when she comes in from her youth group. I predict she will enjoy them as much as we did.

Note – These are vegetarian, not vegan rolls as they do contain a small amount of egg.

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Image credit: Michelle