Indian Egg-Roll Strips

recipe
Twenty won ton wrappers, each cut diagonally in half, can be substituted for the egg-roll wrappers.

Yield:

80 strips (serving size: 8 strips)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 375°.

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

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.

Note: Store remaining curry seasoning in an airtight container.

Note:

January 2000
My Notes

Only you will be able to view, print, and edit this note.

Add Note