WW Crispy Beef and Vegetable Egg Rolls

by

The WW Crispy Beef and Vegetable Egg Rolls are a tasty and comforting meal. This recipe contains 18 grams of fiber and 340 calories per serving. Takes 50 minutes to make this dish. We made this meal with ground beef, cabbage, carrot, dry glass noodles, onion, garlic, ginger, soy sauce, oyster sauce, sesame oil, salt, sugar, cooking spray, cornstarch, roll wrappers, honey, and chili sauce. You may pair this meal with steamed edamame, cauliflower fried rice, steamed broccoli, brown rice, wonton soup, garlic soy sauce, or sriracha mayo. Store this WW Crispy Beef and Vegetable Egg Rolls for three days in the refrigerator.

STATS:

  • Calories: 340 kcal
  • Preparation Time: 30 minutes
  • Serving Size: 2 egg rolls
  • Cooking Time: 20 minutes
  • Cuisine: Chinese
  • Total Time: 50 minutes
  • Course: Main
  • Diet: Weight Watchers
  • Serving: 8

EQUIPMENT:

  • Large skillet
  • Large mixing bowl
  • Small bowl
  • Cutting board
  • Knife
  • Box grater
  • Kitchen scissors
  • Spatula
  • Tongs
  • Heavy-bottomed pot
  • Kitchen thermometer
  • Baking sheet
  • Wire cooling rack
  • Shallow plate
  • Pastry brush

INGREDIENTS:

FOR THE FILLING:

  • One lb lean ground beef
  • 2 cups shredded cabbage
  • One large grated carrot
  • 3 oz dry glass noodles
  • Half tsp black pepper
  • 1 small diced onion
  • Quarter tsp salt
  • 1 tbsp oyster sauce
  • 3 minced garlic cloves
  • One tsp grated ginger
  • 2 sliced green onions
  • 1 tsp toasted sesame oil
  • 2 tbsp low-sodium soy sauce
  • Half tsp sugar
  • 1 tbsp cornstarch
  • Cooking spray
  • FOR WRAPPING:
  • One tbsp cornstarch
  • 12–16 egg roll wrappers
  • Two tbsp water

FOR FRYING:

  • 6–8 cups neutral oil

DIPPING SAUCE:

  • One sliced green onion
  • 1 tbsp rice vinegar
  • Quarter cup sweet chili sauce
  • 1 tsp honey
  • 2 tbsp low-sodium soy sauce
  • One tsp toasted sesame oil
  • 1 small minced garlic clove

INGREDIENT NOTES:

LEAN GROUND BEEF:

  • It gives a rich and savory filling to the egg rolls. This beef makes the recipe lighter and has less fat. You may use extra-lean ground beef as per your preference.

CABBAGE:

  • This ingredient gives bulk and a mild sweet taste to the rolls. It stretches the beef filling and provides crunch in the recipe. You may use Napa cabbage as another choice.

DRY GLASS NOODLES:

  • They give a soft and chewy texture to make the rolls filling. You may use thin rice vermicelli as a substitute.

LOW-SODIUM SOY SAUCE:

  • It gives saltiness and umami taste to the meal. This ingredient keeps the recipe from getting extra salty. You may use tamari as an alternative.

OYSTER SAUCE:

  • This sauce gives a deep and savory taste to the dish. You may use hoisin sauce as another idea.

INSTRUCTIONS:

PREPARE THE FILLING:

  1. First, soak the dry noodles with hot water for 8 minutes in a covered large bowl.
  2. Drain the noodles properly and cut them into 2-3 inches long pieces.
  3. Mix cornstarch with water in a small bowl, and set this mixture aside.
  4. Put the skillet on medium-high flame and coat the surface with cooking spray.
  5. Cook the lean ground beef and diced onion for 7 minutes, then break the beef apart.
  6. Now cook garlic and ginger for 60 seconds, then add carrot and cabbage in the skillet.
  7. Spray the skillet if it looks dry and cook the vegetables for four minutes.
  8. Toss the beef and vegetables after adding glass noodles in the skillet.
  9. Whisk soy sauce, sesame oil, black pepper, sugar, and oyster sauce in the bowl.
  10. Sprinkle 1 tbsp cornstarch evenly on the filling and cook for 2 minutes.
  11. Include the sliced green onions and stir well, then turn off the flame.
  12. Put the filling in the large sheet and spread evenly in a thin layer, then cool it completely.

MAKE THE EGG ROLLS:

  1. Take one egg roll wrapper and cover the remaining wrappers when not using.
  2. Put one wrapper on the surface and add 2-3 tbsp. filling below the center of the wrapper.
  3. Fold the bottom corner upward over the filling, then tuck it underneath the filling.
  4. Then fold the left and right corners toward the center of the wrapper.
  5. Keep the roll tight and brush it with a little cornstarch-water paste.
  6. Finish rolling and gently press the seam closed, then repeat the steps with the remaining wrappers and filling.
  7. Pour the oil into the pot & warm to 350°F, then add 3-4 egg rolls to the pot and fry for 6 minutes.
  8. Take the egg rolls from the pot and cool them on the wire rack.
  9. Whisk rice vinegar, sweet chili sauce, garlic, soy sauce, sesame oil, honey, and green onion in a small bowl.
  10. Lastly, leave the sauce for ten minutes, then serve with warm egg rolls.

SERVING SUGGESTIONS:

SALADS:

  • Asian Cucumber Salad
  • Crunchy Asian Slaw
  • Sesame Carrot Salad
  • Asian Cabbage Salad
  • Edamame Salad

VEGETABLE SIDES:

  • Steamed Broccoli
  • Garlic Green Beans
  • Sesame Brussels Sprouts
  • Stir-Fried Mixed Vegetables
  • Steamed Edamame

RICE DISHES:

  • Steamed Jasmine Rice
  • Vegetable Fried Rice
  • Garlic Rice
  • Brown Rice
  • Cauliflower Fried Rice

SOUPS:

  • Wonton Soup
  • Hot and Sour Soup
  • Egg Drop Soup
  • Vegetable Soup
  • Miso Soup

DIPPING SAUCES:

  • Sweet Chili Sauce
  • Soy Ginger Sauce
  • Garlic Soy Sauce
  • Sesame Ginger Sauce
  • Sriracha Mayo

TIPS:

  • Drain the noodles properly so the filling does not become watery.
  • Cool the filling well, then wrap it so the wrappers do not split.
  • Avoid filling the wrapper too much so they do not crack or leak.

STORAGE INFORMATION:

FRIDGE:

  • Store the egg rolls for 3 days in the container.

FREEZER:

  • Freeze this dish in the box for three months.

FAQs:

Can I include regular ground beef in this recipe?

  • Yes, you may add it, but the calories and points will increase.

Why do we drain the noodles before including?

  • We drain the noodles so the filling does not become wet and the wrappers do not get soggy.

Can I prepare these rolls by baking?

  • Yes, you may bake these egg rolls at 400°F till they get golden and crispy.

Why do I feel the egg rolls are greasy?

  • Not properly heated oil or adding too many egg rolls at the same time in the pot makes them greasy.

Can I make this filling earlier?

  • Yes, you may prepare the filling one day in advance and refrigerate it for later use.

NUTRITIONAL INFORMATION:

Iron: 3.2 mg

Total Carbs: 32 g

Vitamin A: 4,800 IU

Fiber: 3 g

Net Carbs: 29 g

Calcium: 55 mg

Protein: 18 g

Calories: 340 kcal

Sodium: 720 mg

Potassium: 390 mg

Weight Watchers Points: 9 Points