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. Source: Read Full Article