Egg Rolls

Easy homemade egg rolls, say what!?! That's right, this easy recipe walks you through how to make the wrappers, the filling (which is customizable) and how to make them crispy. All the while keeping them extremely healthy and low in calories. Give this recipe a try today and be sure to take a picture or video and share it with us @:

Here's what you need:

Wrapper (makes 4)

  • 1 Egg
  • 1 Cup Water
  • 3/4 Cup Whole Wheat Flour

Filling (Serves 2)

  • 2 4oz Chicken Breast (You can easily use Pork, Shrimp, or nothing and make it vegetarian)
  • 1 1/2 Cup dry Coleslaw mix
  • 1 Cup Bean Sprouts
  • 2 Cloves Garlic (chopped)
  • 1 TSP Fresh Ginger (chopped)
  • 1 TBSP Low Sodium Soy Sauce (Mixed with 2 TBSP Water)
  • 1 TBSP Grapeseed Oil


Wrapper: Whisk together the 3 ingredients until it's smooth like pancake batter. Heat up a medium skillet on medium heat. Spray the pan with oil and when it is hot put in 1/4 of the batter and swirl around the pan until it doesn't run anymore. (Similar to making a crepe) When it is browned on side, flip over quickly and let it brown on the other side. Take off and set aside on a plate.

Filling: Cut the Chicken Breast into small pieces. Heat a Skillet on Medium High. Add oil. When the oil is hot add Garlic and Chicken Breast. Stir occasionally until it is fully cooked. Then add Ginger, Coleslaw mix, Bean Sprouts, and Soy Sauce. Cook until there is no liquid left in the pan.

Finale: Lay out the wrapper. Place a 1/4 cup of filling in the bottom part of the wrapper. Fold in the the sides and roll forward. Place the rolls on a cookie sheet. Put in the oven with the broiler on high if possible. When the top has browned (3-5 minutes) turn on its side. Repeat the turning until all sides are well browned. When it's all done, take out and enjoy!

Watch this recipe as we make it on our LIVE Cooking Show here: