ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Indian Egg-Roll Strips

Yield 80 strips (serving size: 8 strips)
Twenty won ton wrappers, each cut diagonally in half, can be substituted for the egg-roll wrappers.

Ingredients

  • Curry seasoning:
  • 1 tablespoon curry powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • Strips:
  • 10 egg-roll wrappers, each cut lengthwise into 8 strips
  • Cooking spray

Nutrition Information

  • calories 49
  • caloriesfromfat 7 %
  • fat 0.4 g
  • satfat 0.0 g
  • monofat 0.1 g
  • polyfat 0.1 g
  • protein 1.6 g
  • carbohydrate 9.5 g
  • fiber 0.1 g
  • cholesterol 1 mg
  • iron 1.2 mg
  • sodium 139 mg
  • calcium 9 mg

How to Make It

  1. Preheat oven to 375°.

  2. To prepare curry seasoning, combine first 6 ingredients in a small bowl.

  3. To prepare strips, arrange the egg-roll strips on 2 baking sheets coated with cooking spray. Coat strips with cooking spray, and sprinkle 2 teaspoons curry seasoning over strips. Bake strips at 375° for 8 minutes or until crisp.

  4. Note: Store remaining curry seasoning in an airtight container.