Egg Rolls with Peanut Dipping Sauce - 4 points

 Egg Rolls with Peanut Dipping Sauce

 

I always thought egg rolls are very hard to prepare… that’s until I found this recipe. You won’t believe how easy it is to make your own homemade egg rolls… and they taste so much better than the store bought ones!
These egg rolls can also be frozen (before or after frying) for a quick and delicious meal. For a vegetarian version, just leave the pork out.

Servings: 15 • Points+: 4 pts 
Calories: 172 • Fat: 5.3 g • Protein: 8.6 g • Carb: 22.9 g • Fiber: 1.7 g

Egg rolls
1 (16 ounce) package egg roll wraps
1/2 lb pork tenderloin, cut into very small pieces
1 egg, beaten together with
1 teaspoon sesame oil
1 tablespoon vegetable oil or peanut oil
2 cups (4 ounces) thinly sliced cabbage
1 1/2 medium carrots (1 cup), peeled and julienned
3 cups (10-12 ounces) fresh bean sprouts
1/2 cup white onion, finely diced
coarse-ground garlic salt
1 tablespoon water
Peanut sauce
1/4 cup creamy peanut butter
1 1/2 tablespoons pineapple juice or chicken broth
2 tablespoons low sodium soy sauce
1 teaspoon Asian chili oil
1 teaspoon sesame oil
1 1/2 tablespoons brown sugar
1/2 teaspoon ground ginger

Preparation
1. Whisk the brown sugar and soy sauce together until dissolved, then gradually add this mixture to the peanut butter.
2. Stir until smooth, then stir in the chili oil, sesame oil, ginger and rice vinegar; blend well.
3. Divide the peanut sauce into two equal portions; set one portion aside in a microwave-safe bowl (to be used later as dipping sauce).
4. Whisk the pineapple juice or chicken broth into the second portion of the peanut sauce; set aside.
5. Add the sesame oil and peanut oil to a wok or large nonstick skillet over medium-high heat; heat until oil is almost smoking.
6. Add the pork to the skillet, season with garlic salt and saute for about 1 minute; add the carrots and onions to the skillet and saute for about 1 more minute.
7. Add the cabbage and saute for about 1 more minute; add the bean sprouts and toss about 30 seconds until the vegetables are evenly distributed
8. Add the second portion of the peanut sauce and cook for about 1 minute (until the sauce is bubbly, the carrots are crisp-tender and the bean sprouts are still crisp).
9. Remove the skillet from the heat and turn the contents into a strainer (you will get almost 4 cups of egg roll filling).
10. Place 1/4 cup of filling onto each egg roll wrap and roll up according to the package directions; seal the final edge of each egg roll wrap with eggwash.
11. Fry the egg rolls, about three at a time, in hot vegetable oil until they are golden. Remove and place on absorbent paper to drain.
12. In the meantime, microwave the reserved peanut sauce for about 45 seconds (or until bubbly around the edges); stir well, then serve as dipping sauce for the hot egg rolls.
Servings: 15