For my Healthy Eats posts, I seem to be on a roll when it comes to revamping America’s favorite restaurant fare. That said, I couldn’t forget the amazing egg roll. When I was pregnant with BOTH of my boys, I craved egg rolls like there was no tomorrow. Thankfully, I lived within walking distance to a fabulous Asian restaurant. When cravings struck, I took a stroll. Turns out, it’s a good thing I hoofed it; one egg roll (an appetizer) dishes up 1/3 of your salt intake for the day. And, of course, I always ate two. Here are the rest of the stats for the average egg roll:

1 Egg Roll:
Calories: 200-350
Total Fat: 8-15 grams
Saturated Fat: 4-5 grams
Total Carbohydrate: 16-33 grams
Sugars: 2-4 grams
Protein: 8-17 grams
Sodium: 390-580 milligrams
Cholesterol: 20-40 milligrams
Fiber: 1-2 grams

For you egg-roll-cravers out there, I’ve got the perfect recipe. The filling is a simple and sensational blend of sautéed chicken, cole slaw mix (cabbage and carrots), rice vinegar and sesame oil. The golden-brown egg rolls are baked not fried and served with a tangy soy-mirin-cilantro dipping sauce. You can actually enjoy TWO egg rolls for the calories of ONE restaurant roll (and just 3 grams of fat). Pregnant or not, they’re sure to become your favorite. Oh, and make a big batch because they freeze really well (freeze them before baking). You’ll definitely want lots on hand for last minute cravings (and houseguests).

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