Ultra Low-Fat Egg Rolls

• 4 c. cabbage, sliced
• 1/2 c. carrot, grated
• 1 small onion, chopped fine
• 1/4 tsp. seasoned salt
• 1/8 tsp. black pepper
• 1/4 c. water
• 6 egg roll wrappers
• 2 egg whites, slightly beaten
• few drops lite soy sauce
• 1/2 lb. shrimp, chicken or sea legs, if desired

1. Preheat oven to 350u0b0.
2. Spray large skillet with Pam buttery nonstick spray.
3. Brown cabbage, carrot, onion and seasonings for 1 to 2 minutes.
4. Add water and simmer and stir until tender.
5. Do not overcook.
6. Cool slightly.
7. Dip one side of egg roll wrapper in egg white.
8. This will be the outside.
9. Place about 1/3 to 1/2 cup of cabbage mixture just below center and roll up like an egg roll. Place on sprayed baking sheet and bake at 350u0b0 for 20 to 25 minutes or until golden brown.
10. Entire recipe makes 6 servings. Grams of fat per serving, 1; calories per serving, 125.

cabbage, carrot, onion, salt, black pepper, water, egg roll wrappers, egg whites, drops lite soy sauce, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=266021 (may not work)