Does anyone know if there is a lower fat/healthier recipe for egg rolls that  is wls friendly....????

You could try baking them, rather than frying them. I'm not sure how many carbs there are in the wrapper - you might be able to find low-fat ones?

I was thinking the same thing. I know the wrappers are really thin. I used to make them as a child with my dad and I loved them.

Thank you.

 I have a homemade, made up egg roll.  I don't have any stats on it, but I can't imagine it being too high in carbs or fat.

I use rice paper and soak it for about 10 seconds.  I will have already shredded or chopped any combination of the following depending on what I have in the house.

Shrimp or lean ground pork
chopped water chestnuts (for crunch)
bean sprouts or shredded cabbage
shredded carrots
finely chopped green onion and or finely chopped garlic
grated fresh ginger
dash of sesame oil and fish sauce

I roll the rice paper up around the mound of ingredients above and set on a sprayed, parchment paper lined baking sheet and spray a little more olive oil on top and bake for about 25-30 minutes at 350 degrees.

I make a dip out of a combination of:

soya sauce
a dash of fish sauce
a dash of sesame oil
grated ginger

Sorry I don't have measurements as I usually just cook to my taste.

Your recipe sounds awesome...Thank you. I didn't even think of rice paper. Great Idea.

 Well, I can't vouch for the WLS friendly part because every restaurant is different but my old WW leader had a great tip for egg roll lovers.  If you call your favorite Chinese restaurant and talk to the owner, they will sell you the egg rolls assembled but not fried.  They usually make them 2 or 3 days a week, fry them quickly and then freeze them until ordered.  My boss and I were doing WW together, so we would call and order like 20 a week and have them for snacks.  You just put them on a cookie sheet and spray them with a little cooking spray and sprinkle them with garlic powder.  Bake them for like 30 minutes, flipping once.  They get a good crunch, though not quite to the fried consistency.  They easily keep in the fridge for up to a week. They contain almost all cabbage and the wraps are low calorie.  I used to order shrimp rolls because they tend to have more meat than the pork ones.  I think that would be the best option for WLS so you can get more protein.  

Thank you. That is a good idea...

That sounds really awesome.  I'm going to have try the Chinese restaurant near my house and see if they'll do that.  Thanks for the idea.

I like Vietnamese spring rolls, made with rice paper wrappers. Stuff with shrimp, basil, chopped peanuts, and special sauce. Or put rice noodles in there, but too many useless carbs for my taste that way.

That's awesome to know about the restaurants!

Also, there are egg rolls in the refridgerated section of grocery stores that are made by Chung's ... the stats are pretty good and they are wicked yummy !!!!!!!!