Low Sodium Bacon Egg Roll
Craving a savory snack that’s packed with flavor but mindful of sodium? This Low Sodium Bacon Egg Roll recipe is a healthier twist on the classic egg roll, combining crisp turkey bacon, fluffy scrambled eggs, and a medley of vibrant vegetables like green cabbage, carrots, and green onions. Lightly seasoned with low sodium soy sauce, garlic, and a hint of sesame oil, these baked egg rolls deliver all the rich, umami goodness without the deep-frying. Perfect as an appetizer or light meal, they’re easy to prepare, oven-crisped to perfection, and loaded with wholesome ingredients. Whether you’re following a low-sodium diet or simply looking for a guilt-free snack, these egg rolls are the ultimate crowd-pleaser!
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Recipe Information
Ingredients
- 10 pieces Egg roll wrappers
- 5 slices Low sodium turkey bacon
- 3 pieces Large eggs
- 2 cups Green cabbage
- 0.5 cup Carrots
- 0.5 cup Green onions
- 2 cloves Garlic
- 1 tablespoon Low sodium soy sauce
- 0.25 teaspoon Black pepper
- 1 teaspoon Sesame oil
- 2 tablespoons Olive oil
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Slice the low sodium turkey bacon into small pieces and cook them in a skillet over medium heat until crispy. Remove from the skillet and set aside.
3. In the same skillet, scramble the eggs until just cooked through. Remove and set aside with the bacon.
4. Thinly shred the green cabbage and carrots, and finely chop the green onions and garlic.
5. In the skillet, add 1 tablespoon of olive oil, then sauté the garlic, cabbage, carrots, and green onions until they are slightly tender, about 3-4 minutes.
6. Add the cooked bacon and eggs back to the skillet with the vegetables, then stir in the low sodium soy sauce, black pepper, and sesame oil. Stir to combine and remove from heat.
7. Lay out an egg roll wrapper on a clean surface. Spoon about 2 tablespoons of the filling into the center of the wrapper.
8. Fold the bottom corner up over the filling, then fold the left and right corners towards the center. Roll tightly towards the top corner, sealing the edge with a bit of water.
9. Place the rolled egg rolls on the prepared baking sheet. Brush each roll lightly with the remaining olive oil.
10. Bake in the preheated oven for 15-18 minutes or until the rolls are golden brown and crispy.
11. Allow them to cool slightly before serving.
Nutrition Facts
Calories |
1425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 2759 mg | 120% | |
| Total Carbohydrate | 144.8 g | 53% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 8.0 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 206 mg | 16% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1027 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
