Low Sodium Egg Rolls

When I was a kid, I used to dissect my egg rolls. I’d cut open the outer shell, carefully remove the inner contents and then devour my favorite part – the crisp, oily wrapper. Then I’d mix the filling with some duck sauce and spoon that up as well. I don’t know why I started doing it that way, but it always seemed to make eating them more fun. When I was diagnosed with Meniere’s Disease, I thought I’d have to give up egg rolls forever. But it wasn’t long before a craving for them put me to work. These have the same crisp skin I used to love, with a filling redolent of ginger. Your house will smell divine after making them, but eating them is still the best part.

Yields 15 egg rolls.

SODIUM CONTENT: 30.3 mg per eggroll


2 T. vegetable oil
3 c. shredded cabbage (about 1/2 head)
2 c. chopped mushrooms (1 8-oz. pkg)
1 c. bean sprouts
1/2 c. shredded carrot (about 1)
1/3 c. chopped green onion (about 2, with green tops)
1 T. minced garlic (3 cloves)
1 T. minced fresh ginger
3 T. faux soy sauce (recipe below)
1/2 t. freshly ground black pepper
1/8 t. very-low-sodium or sodium-free beef bouillon granules

FAUX SOY SAUCE (adapted from Dick Logue’s Soy Sauce Substitute)
1/4 c. Grandma’s Original Molasses
3 T. rice wine or white vinegar
1 T. water
1 t. very-low-sodium or sodium-free beef bouillon granules
1/2 t. freshly ground black pepper

1 15-count pkg. Melissa’s Egg Roll Wraps (available at Wegmans supermarkets)
1 egg
1 T. water


Preheat deep fryer to 375 degrees.

In a small saucepan, combine all of the ingredients for the faux soy sauce. Heat over low for several minutes, stirring frequently. Remove from heat and set aside.

Heat oil in a large saute pan over medium-high. Add all of the filling ingredients and cook, stirring, 2 minutes. Remove from heat.

Beat egg and tablespoon of water in a small bowl; set aside.

To assemble the egg rolls, lay a wrapper flat in front of you on a clean surface. Rotate the wrapper so that the points stick up and down (like a diamond, rather than a square). Place 2-3 T. filling on the surface, just below the middle of the wrapper. Fold the bottom point up, so that it covers the lump of filling. Fold each of the side points over, so that they cover the lump as well (the wrap will look a little like a folded napkin). Roll the wrapper away from you once, so the filling is now neatly sandwiched inside. Lightly brush the exposed top point with the egg mixture and roll the wrap away from you once more to seal. Repeat procedure with remaining wrappers and filling. DO NOT OVERFILL.

Deep fry 2 or 3 egg rolls at a time until deep golden brown, about 5 minutes. Remove from oil and drain on paper towels. Serve hot with remaining faux soy sauce on the side for dipping.

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