Bean & Vegetable Egg Rolls


  • 1 tablespoon sesame seeds
  • 1 tablespoon dark sesame oil
  • 2 green onions with tops - sliced
  • 1 tablespoon minced fresh ginger
  • 2 cloves garlic - minced
  • 2 cups shredded napa cabbage
  • 1 cup shredded carrots
  • 1/2 cup chopped celery
  • 1/2 cup chopped mushrooms
  • 4 ounces fresh or canned bean sprouts - rinsed
  • 1 can (15 ounces) chick-peas - rinsed and drained
  • 1-1/2 teaspoons reduced-sodium soy sauce
  • Pepper (optional)
  • 1 egg - beaten
  • 12 egg roll wrappers
  • Peanut or vegetable oil
  • Plum Dipping Sauce (recipe follows)


Combine sesame seeds and sesame oil in large skillet. Cook and stir over low heat 2 to 3 minutes or until sesame seeds begin to brown. Add green onions, ginger and garlic; cook and stir 1 to 2 minutes. Add cabbage, carrots, celery, mushrooms and bean sprouts; cover. Cook 8 minutes or until cabbage is wilted. Stir in chick-peas and soy sauce; season to taste with pepper, if desired. Cool 10 minutes; stir in egg.

Place 1/3 cup vegetable mixture near one corner of egg roll wrapper. Brush edges of egg roll wrapper with water. Fold bottom corner of egg roll wrapper up over filling; fold sides in and roll up. Repeat with remaining filling and egg roll wrappers.

Heat 1 inch peanut oil in large, heavy saucepan over medium-high heat until oil is 375°F; adjust heat to maintain temperature. Fry egg rolls 3 to 5 minutes or until golden. Drain on paper towels; serve hot with Plum Dipping Sauce. Garnish, if desired.

Recipe Health Review:

How Healthy is the Bean & Vegetable Egg Rolls Recipe?

Recipe makes: 12 eggrolls.

Healthy eating information for 1 eggroll(s):

Watchful Nutrition
Calories: 118
Carbohydrates: 20
Total Fat: 3
Saturated Fat: 1
Sodium: 335
Good for You
Fiber: 3
Protein: 5
Weight Watchers
Points: 2