Vegetable Egg Rolls Fried in Coconut Oil Revamped wwpp = 2 eggrolls =3 points

I know after all that Thanksgiving food, a little Chinese food sounds really good. We actually have an all you can eat buffet near us, but I choose to try and make my own. I can watch the ingredients and calories. Since I am back on WW I can also try to make them delicious with the least amount of points.

I have made these a while back, as a baked egg roll option. I really like them baked, but my husband seems to think that it is lacking that fried taste. So today I made them a little differently, giving my coconut oil a try. Let me say I did not taste any coconut at all.

I also made these out of necessity to use up the big bag of coleslaw mix I bought before the holiday. So let me get to writing out this recipe for you.

Vegetable Egg Rolls  Fried in Coconut Oil

Ingredients:

20 item(s) egg roll wrapper(s)

5 cup(s) packaged coleslaw mix (shredded cabbage and carrots)   (small bag at store) 1 small bag of broccoli slaw (same amount as cabbage)

1/2 cup(s) fresh mushroom(s) (dice in small pieces)

1 tsp ginger root

1 Tbsp soy sauce

1 clove(s) (medium) garlic clove(s)

1 medium uncooked scallion(s)  (dice in small pieces)

1/4 cup of diced water chestnuts

Coconut oil Instructions: 1) I place all the ingredients in a pan and saute together for just a few minute, just to soften a little bit. 2) lay out the egg rolls and fill just about maybe 3 tablespoons right in the middle and roll egg roll style (instructions are on the back) 3) Put in 3 tablespoons of coconut oil in a shallow pan and put in 3 egg rolls at a time. They brown fast so I turn then over and even over on their edges. 4) Brown until the way you like. I did all 20 in the 3 tablespoons, but you may find you need more just adjust the numbers.  Here is a few pictures on how to roll them. Be sure to lay them seam side down always, until they are fried.   ** additional information: I have been doing a whole sheet pan and spraying with pam and bake them until brown. I then either do them in the coconut oil to eat right them or they keep really nice in a container in the fridge until you are ready. I thought this made them easier to make in bigger numbers. Serve these after they cool just a touch with a little soy and duck sauce. They were really a great dish for right after all those heavy thanksgiving dish. _______________________________________- Getting ready here in GA to graduate my wonderful daughter from West GA University as with a Math Education Degree. My daughter has even got her first teaching job starting in January. Time waits for no man. So we are always busy, busy.. Keep in touch always. I will try to get back here off and on during the holiday, just to share a few of my funny creations. So my friends. .. enjoy life.. make it yours.. "It really is just that simple"