These are so ridiculously simple that it’s a wonder I don’t make them every day. Oh, right – I’d get fat(ter).
- 10 Egg Roll Wrappers
- 1 c. freshly grated Parmesan Cheese
- Cooking Spray
- 1 tsp. each dried oregano and basil
- ½ tsp. ground red pepper
- 2 large egg whites, lightly beaten
- Preheat oven to 425°.
- Place egg roll wrappers in a single layer on baking sheets coated with cooking spray. Lightly brush with egg whites and cut each wrapper into 8 wedges. Combine cheese and remaining ingredients; sprinkle evenly over wedges. Bake wrappers for 5 minutes or until lightly browned. Yield: 80 wrappers.