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1/3 cup light/reduced-fat cream cheese
6 large square egg roll wrappers (stocked with the refrigerated Asian items in the
supermarket)
Optional dips: salsa, ketchup
Directions
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
Cook sausage in a large skillet sprayed with nonstick spray. (Refer to package for temp and cook
time.) Transfer to a cutting board.
Clean skillet, if needed. Re-spray, and bring to medium-high heat. Add bell pepper and onion. Cook
and stir until slightly softened, about 4 minutes.
Reduce heat to medium. Add egg whites/substitute and seasonings. Cook and scramble until
veggies are soft and eggs are fully cooked, about 3 minutes.
Transfer egg scramble to a medium-large bowl.
Chop or crumble sausage. Fold sausage and cream cheese into egg scramble.
Lay an egg roll wrapper flat on a dry surface. Evenly distribute about 1/6th of the egg scramble
(about 1/3 cup) in a row a little below the center.
Moisten all four edges by dabbing your fingers in water and going over the edges smoothly. Fold
the sides about 3/4 inch toward the middle, to keep filling from falling out. Roll up the wrapper
around the mixture and continue to the top. Seal with a dab of water. Place on the baking sheet, and repeat to make 5 more egg rolls.
Spray with