Baked Egg Roll Recipie = Low fat/high protin!

The only real fat is the low fat penut buttter! Each roll is appx 100 cal. 2 gm fat! You can freeze leftover in ziplock freezer bag, to heat and serve at another time. If you enjoy Chinese food with out the guilt let me know what you like and I will post the recipe for you...I love to cook so I can help you out with the foods you love but hate to eat cause it goes right to your BUTT!

Ingredients to make 40 EGG ROLLS!
12 ounces chicken BONELESS SKINESS BREAST, cooked and chopped
1 can baby shrimp, drained
6 ounces beef LEAN, cooked and chopped
6 ounces pork LEAN, cooked and chopped
1 bunch green onion, chopped
3/4 lb bean sprouts
1 can water chestnut, drained and chopped
1 can Chinese vegetables, drained
1/2 head bok choy, chopped
2 carrots, shredded
2 tablespoons peanut butter (use reduce fat)
2 tablespoons soy sauce (Use low salt, if desired)
salt and pepper

40 egg roll wraps

Directions
1Make sure all meat is cooked, and everything mentioned as'chopped' above is chopped.
2. I use the food processor.
3. Mix everything but the egg roll wrappers in a very large bowl.
4. Use your hands to be sure to get a good mix.
5. Place an eggroll wrapper in front of you, with a point up, as in a diamond.
6. Put about a third of a cup of filling horozontally across the middle, bring down the top point, tuck under the filling, and roll, folding in the two side points as you go.
7. Seal the bottom point with some water before you roll completely up.
8. If in doubt, check the back of the eggroll wrapper package for pictures.
9. Spray the biggest cookie sheet you have with Pam, put eggrolls on it, make sure they aren't touching.
10. Spray the tops of the eggrolls with Pam.
11. Bake for 30-40 minutes.
12. If the tops seem cooked and crispy, flip them over for the last ten minutes of baking.
13. Eggrolls are done when they are crispy-crunchy and browned.
14. Check oven to be sure of progress and time, as the cooking time seems to vary with how wet, and how much filling you use.