Lower Sodium Vegetable Egg Rolls

Delicious Vegetables Egg Rolls that are lower in sodium than the traditional recipes

We love oriental food in my house, but because we watch our sodium intake, we typically eat it at home due to the high sodium content this cuisine usually presents. Egg rolls are a great side for stir fries, perfect party appetizers, and they’re great for lunch all by themselves. When I make egg rolls, I usually make a big batch and keep a couple out for lunch the next day and freeze the rest in baggies for another meal. This recipe for lower sodium vegetable egg rolls is my favorite, but you can easily add chicken or pork if you’d like.

Lower Sodium Vegetable Egg Rolls
Serves: 12 egg rolls
  • 1 pkg egg roll wrappers
  • 1 tsp ground ginger
  • 2 cups shredded cabbage
  • ½ cup shredded carrots
  • 4 green onions, finely chopped
  • 2 tbsp low sodium Soy Sauce
  • 2⅓ cups cooking oil (I use Canola for frying)
  1. Heat ⅓ cup Canola oil in a large frying pan on the stove top.
  2. In a large mixing bowl, toss the cabbage, carrots, and green onions with the soy sauce and ginger.
  3. Heat vegetable mixture in the oil until tender but not mushy, about 5 minutes.
  4. Lay out the egg roll wrappers, one at a time, and place about 2 tablespoons of the vegetable mixture in the middle.
  5. Roll the bottom up, then both sides in, then roll the last flap to complete.
  6. Note: If you put a thin layer of water on the perimeter of the wrap, it holds much better.
  7. In a large skillet, heat 2 cups of cooking oil for frying.
  8. Fry the egg rolls on one side for about a minute, flip them and do the same on the other side until the entire egg roll is golden brown.

  Lower Sodium Vegetable Egg Rolls

Although these egg rolls are way lower in sodium than traditional recipes, I need to point out that they are still higher in sodium than most of my recipes, but they’re incredibly delicious and I’m sure you’ll love them too. If you want to add meat to these egg rolls, cook up some chicken or ground pork and cut the vegetables in the recipe in half. My family especially loves when I make these with shredded chicken and serve them with some homemade sweet and sour sauce. Restaurant taste, restaurant quality, less than half the sodium. Here’s a heart-healthy recipe you’ll want to add to your recipe arsenal for sure!

About Christy

Christy Gossett, managing editor of SoFabFood and creator of the healthy living blog, Insanity Is Not An Option, is a WAHM of 6 kids ranging in age from 27 to 8. She enjoys sharing her heart-healthy, low sodium recipes to help others with dietary restrictions enjoy a flavorful life while maintaining a healthy diet.

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