Indian Egg-Roll Strips

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 49
  • Calories from fat: 7%
  • Fat: 0.4g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.6g
  • Carbohydrate: 9.5g
  • Fiber: 0.1g
  • Cholesterol: 1mg
  • Iron: 1.2mg
  • Sodium: 139mg
  • Calcium: 9mg


  • 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


  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.
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