Bean and Vegetable Egg Rolls

Bean and Vegetable Egg Rolls

Bean and Vegetable Egg Rolls

Chick-peas add a new dimension to this Oriental favorite and provide more protein than any other dried bean or pea.


Makes 12 servings


1 tablespoon sesame seeds
1 tablespoon dark sesame oil
2 green onions with tops, sliced
1 tablespoon minced fresh ginger
2 cloves garlic, minced
2 cups shredded napa cabbage
1 cup shredded carrots
1/2 cup chopped celery
1/2 cup chopped fresh mushrooms
4 ounces fresh or canned bean sprouts, rinsed
1 can (15 ounces) chickpeas, rinsed and drained
1-1/2 teaspoons reduced-sodium soy sauce
Black pepper (optional)
1 egg, beaten
12 egg roll wrappers
Peanut or vegetable oil
Plum Dipping Sauce


  1. Combine sesame seeds and sesame oil in large skillet. Cook and stir over low heat 2 to 3 minutes or until sesame seeds begin to brown. Add green onions, ginger and garlic; cook and stir 1 to 2 minutes. Add cabbage, carrots, celery, mushrooms and bean sprouts; cover. Cook 8 minutes or until cabbage is wilted. Stir in chickpeas and soy sauce; season to taste with pepper, if desired. Cool 10 minutes; stir in egg.
  2. Place 1/3 cup vegetable mixture near one corner of egg roll wrapper. Brush edges of egg roll wrapper with water. Fold bottom corner of egg roll wrapper up over filling; fold sides in and roll up. Repeat with remaining filling and egg roll wrappers.
  3. Heat 1 inch peanut oil in large, heavy saucepan over medium-high heat until oil is 375°F; adjust heat to maintain temperature. Fry egg rolls 3 to 5 minutes or until golden. Drain on paper towels; serve hot with Plum Dipping Sauce. Garnish, if desired.

Nutritional Information

Serving Size: 1 egg roll with about 1 tablespoon plus 1 teaspoon dipping sauce
Calories 118
Calories from Fat 20 %
Total Fat 3 g
Saturated Fat <1 g
Cholesterol 18 mg
Carbohydrate 20 g
Fiber 3 g
Protein 5 g
Sodium 335 mg

Dietary Exchange

Starch 1
Vegetable 1
Fat 1/2

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