Prep: 25 min. Bake: 25 min.
1 large green pepper, cut into thin strips
1 cup cut fresh green beans
1 tablespoon olive oil
1-3/4 cups shredded cabbage
1 cup chopped fresh broccoli
1 cup shredded zucchini
1 tablespoon plus 3/4 teaspoon herbes de Provence
1 teaspoon pepper
14 egg roll wrappers
1/4 cup apricot preserves
1/4 cup orange marmalade
1-1/2 teaspoons grated orange peel
1-1/2 teaspoons reduced-sodium soy sauce
1/2 teaspoon lime juice
1/4 teaspoon chili garlic sauce
In a large skillet over medium heat, cook green pepper and beans in oil until tender. Add the cabbage, broccoli, zucchini, herbes de Provence and pepper. Cook 5-7 minutes longer or until vegetables are crisp-tender.
Place 3 tablespoons of vegetable mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining vegetable mixture and wrappers.
Place seam side down on a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 425° for 20-25 minutes or until golden brown, turning once.
Meanwhile, in a small saucepan, cook preserves and marmalade over medium heat for 8-10 minutes or until smooth. Remove from the heat; let stand for 5 minutes. Add remaining ingredients; mix well. Serve with egg rolls.
1 egg roll with 1 teaspoon sauce: 142 calories, 2g fat (0 saturated fat), 3mg cholesterol, 217mg sodium, 29g carbohydrate (7g sugars, 2g fiber), 4g protein.
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