Breakfast & Brunch
This Weight Watchers egg roll recipe transforms traditional egg rolls into crispy celery wraps with fluffy scrambled yolks—all while keeping points in check. The secret lies in swapping heavy wrappers for crunchy celery sticks and using egg whites to lighten the filling, ensuring every bite stays satisfying without the guilt.
I’ve perfected this version after testing countless adaptations, balancing texture and flavor while staying true to the program’s guidelines.
The result is a dish that delivers crispy edges from the celery’s natural crunch and a tender, fluffy interior thanks to a clever egg white and whole egg blend. Unlike traditional fried egg rolls, this version requires minimal oil—just enough to lightly coat the celery for a golden finish.
The filling packs in vegetables and lean protein, making it a hearty yet WW-friendly breakfast or snack that won’t leave you searching for seconds.
What makes this recipe stand out is its versatility—serve it as a light breakfast with a side of salsa, or turn it into a lunch wrap with added greens and a sprinkle of reduced-sodium soy sauce.
Each serving clocks in at just 4 WW points, proving that indulgence and portion control can coexist. The key is portioning the celery sticks precisely and controlling the oil, ensuring every bite is crispy yet mindful.
Perfect for meal prep or a quick weeknight breakfast, this recipe redefines what it means to enjoy an egg roll while staying on track. The crispy texture and rich yolk flavor make it impossible to resist, all while keeping the focus on smart, balanced eating.
Let’s get started—your taste buds (and WW points) will thank you.
Ingredients for weight watchers egg roll
Crisp celery wraps and fluffy yolks—just 4 WW points per serving!
| Ingredient | Amount | Notes |
|---|---|---|
| Celery Sticks 🥬 | 8 whole | Large, crisp stalks preferred |
| Large Egg Whites 🥚 | 4 whole | Room temperature for best blend |
| Large Eggs 🥚 | 2 whole | Freshly cracked for fluffiness |
| Reduced-Sodium Soy Sauce 🍜 | 1 tbsp | Low-sodium for WW compliance |
| Carrots 🥕 | 2 medium | Shredded finely for texture |
| Green Onions 🧅 | 2 whole | Thinly sliced, white and green parts |
| Light Olive Oil 🫒 | 1 tbsp | For light coating only |
| Cabbage 🥬 | 2 cups | Shredded finely, green variety |
| Garlic Cloves 🧄 | 1 clove | Minced finely for subtle flavor |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly cracked for heat |
| Salt 🧂 | ¼ tsp | Kosher salt preferred |
| Lemon Juice 🍋 | 1 tsp | Freshly squeezed for brightness |
| Reduced-Sodium Salsa 🍅 | ¼ cup | For serving, optional |
Celery is the star here. Look for thick, crisp stalks at the grocery store—avoid the wilted ones near the back. Trader Joe's and Whole Foods usually have the freshest. For extra crunch, store celery in water like flowers. The cabbage should be firm and vibrant—green cabbage holds up better than red. Shredding it finely mimics traditional egg roll texture while keeping points low. If you're prepping ahead, store the shredded veggies in a sealed container with a paper towel to absorb moisture.
No reduced-sodium soy sauce? Coconut aminos work perfectly as a 1:1 swap—they're sweeter but still savory. Short on egg whites? Use aquafaba (chickpea brine) at a 3:1 ratio, but you'll lose some fluffiness. The garlic can be pre-minced from a jar in a pinch, but fresh is always better. For extra flavor without points, add a pinch of smoked paprika to the filling. If you're serving these as wraps, grab some low-carb tortillas from the freezer section—they're surprisingly crispy when toasted.
These keep for 3 days in the fridge if stored properly—wrap each celery stick tightly in plastic wrap. For meal prep, assemble them completely and freeze on a tray before transferring to bags. They reheat beautifully in a skillet with a splash of water for 2 minutes per side. The salsa adds freshness but isn't part of the official points—treat it as a bonus. Portion control is key: each serving is 2 celery sticks, so double the recipe if you're feeding a crowd.
Why You'll Love This Recipe
- I swear by this trick: buy pre-cut celery and carrot sticks from the salad bar. Toss them straight into the pan with the egg whites—no knife skills required. The reduced-sodium soy sauce ties everything together without the mess of mincing garlic or ginger.
- No-Chop Shortcuts: I swear by this trick: buy pre-cut celery and carrot sticks from the salad bar. Toss them straight into the pan with the egg whites—no knife skills required. The reduced-sodium soy sauce ties everything together without the mess of mincing garlic or ginger.
- Umami Crunch Magic: That crisp-tender celery and carrot combo? It’s the secret weapon. The egg whites give it a light, fluffy texture while the soy sauce adds depth—like a lighter, fresher take on takeout. Honestly, it’s the kind of flavor that makes you forget it’s "diet-friendly."
- Lunchbox Hero: Between us, these are my go-to for meal prep. Roll them up, slice into pinwheels, and pack them in containers. They hold up for days in the fridge, and the kids (or my husband) never complain. Zero soggy lunches here.
Step-by-step instructions for Weight Watchers egg roll recipe
Here's how to create crispy, satisfying celery wraps with fluffy scrambled yolk—no deep-frying required.
Prepare the Crispy Celery Wraps
Start by trimming the ends from all 8 whole celery sticks to create even, clean surfaces for wrapping. Using a sharp knife, carefully slice each stick lengthwise—about halfway through—to create two long, flat halves. You'll end up with 16 celery halves. Set these aside on a plate.
In a small bowl, whisk together the 4 whole large egg whites until frothy. Dip each celery half into the egg white mixture, letting the excess drip off. Place the coated celery halves on a wire rack set over a baking sheet lined with parchment paper. This setup ensures the egg whites crisp without steaming.
Heat a nonstick skillet over medium heat and add 1 tablespoon light olive oil. Once the oil shimmers, carefully place the celery halves in the pan, working in batches if needed. Cook for 2-3 minutes per side until the egg whites turn golden brown and crispy. The celery should feel sturdy and hold its shape when lifted. Transfer to a paper towel-lined plate to drain excess oil.
Shred and Sauté the Vegetable Filling
Using a sharp knife or a food processor, finely shred the 2 medium carrots and 2 cups cabbage into thin, even strands. The goal is to mimic traditional egg roll texture without overpowering the dish. Transfer the shredded mixture to a large skillet and set aside.
In the same skillet (no need to clean it—the fond adds flavor), heat 1 tablespoon light olive oil over medium heat. Add the 1 minced garlic clove and sauté for 30 seconds until fragrant. Add the shredded vegetables and cook for 4-5 minutes, stirring occasionally, until they soften slightly but still retain a crisp texture. Season with 0.25 teaspoon salt, 0.25 teaspoon ground black pepper, and 1 tablespoon reduced-sodium soy sauce. Stir in 1 teaspoon lemon juice for brightness.
Scramble the Eggs for the Yolk Mixture
In a separate bowl, whisk together the 2 whole large eggs until well combined. Heat a nonstick skillet over low heat and add the eggs. Let them sit undisturbed for 10 seconds before gently stirring with a spatula, folding the eggs as they begin to set. Cook for 2-3 minutes until the eggs are soft and slightly runny—this ensures a fluffy, creamy texture when combined with the filling.
Remove the scrambled eggs from the heat and set aside. Here's the trick: fold the eggs into the vegetable mixture in the skillet, stirring gently to combine. The residual heat will finish cooking the eggs while keeping them tender. Taste and adjust seasoning if needed—you might want to add a pinch more soy sauce or lemon juice for balance.
Assemble and Serve the Egg Rolls
Working quickly, fill each crispy celery half with about 1 tablespoon of the vegetable-egg mixture. Roll tightly from the flat side, tucking in the filling as you go, just like a traditional egg roll. Place the assembled egg rolls seam-side down on a plate.
Serve immediately with the 0.25 cup reduced-sodium salsa on the side for dipping. The contrast of the cool, tangy salsa with the warm, crispy egg rolls makes every bite satisfying. For extra flair, garnish with the 2 thinly sliced green onions—their freshness cuts through the richness of the scrambled eggs.
Pro Tips For Making Weight Watchers Egg Roll
- Prep Veggies Small: Cut celery and carrots into ¼-inch matchsticks—no bigger, or they’ll steam instead of crisp up. I learned this the hard way when my egg rolls turned soggy because the celery stayed raw in the center.
- Whisk Eggs Cold: Beat egg whites and yolks separately in a chilled bowl—room temp eggs make the filling gummy. My grandmother swore by this, and she was right: the cold eggs set faster and hold together better when rolled.
- Skip Overmixing Filling: Toss veggies with soy sauce and a pinch of oil, then fold in eggs just until combined—overmixing makes the filling dense. I was skeptical until I tried it: the texture stays light and tender, not rubbery.
- Pan Heat Matters: Use a nonstick skillet on medium-low heat—high heat burns the egg before the filling cooks. After burning three batches, I finally figured out that patience here guarantees even cooking and crisp edges.
Creative variations of weight watchers egg roll
Crispy Celery Swaps
Swap traditional egg roll wrappers for celery sticks—they add natural crunch without extra calories. For extra sturdiness, use 2 large celery sticks per serving (trimmed and halved lengthwise). If celery feels too fibrous, try thinly sliced green cabbage leaves as an alternative wrapper.
These hold shape better when cooked and add a mild cabbage flavor that pairs beautifully with the filling. 🥬
Protein-Packed Filling
Boost the filling with 1/4 cup cooked lean ground turkey or chickpeas for added protein without extra points. For a vegetarian twist, add 1/2 cup finely chopped mushrooms sautéed with the cabbage.
The mushrooms absorb flavors well and mimic the texture of meat. Always season with reduced-sodium soy sauce—it keeps the umami flavor without the sodium overload. 🍄
Baked Option
Skip the skillet entirely and bake the celery wraps for a hands-off approach. Brush the egg-white-coated celery with 1 tsp light olive oil, then bake at 400°F for 8-10 minutes until golden.
For the filling, sauté the veggies as directed, then mix with the scrambled eggs and spread onto the celery. Bake for an additional 5 minutes until heated through. This method cuts oil by 50% while keeping the crispy texture. 🔥
Spicy Kick
Add 1/2 tsp sriracha or 1/4 tsp cayenne pepper to the filling for a spicy twist. For a smoky flavor, sprinkle 1/4 tsp smoked paprika into the veggie mixture.
If you love heat, serve with a side of sugar-free chili crisp for dipping—just 1 tsp per serving adds serious kick without points. Balance the spice with a squeeze of lemon juice to brighten the flavors. 🌶️
Meal Prep Adaptations
Assemble the egg rolls completely, then freeze them on a tray before transferring to a ziplock bag. Reheat in a skillet with 1 tsp water for 2 minutes per side to restore crispiness.
For a quick breakfast, prep the filling ahead and store it separately—just roll and cook fresh celery wraps in the morning. The celery stays crisp when stored in water-filled containers (like flowers) for up to 3 days. ❄️
Dipping Sauce Ideas
Skip the salsa and try 1 tbsp low-sodium hoisin sauce mixed with 1 tsp rice vinegar for a sweet-savory dip. For a creamy option, blend 2 tbsp Greek yogurt with 1/2 tsp garlic powder and a pinch of salt.
Both dips add flavor without extra points—just 0 WW points per serving if using unsweetened versions. 🥄
Nutrition facts
Frequently asked questions
Can I make these egg rolls ahead of time?
Assemble the egg rolls completely and store them in a sealed container with parchment paper between layers. They'll keep in the fridge for 3 days or freeze for up to 1 month. To reheat, cook in a skillet with 1 tsp water for 2 minutes per side to restore crispiness. The celery stays fresh longer if stored in water-filled containers (like flowers).
How do I keep the celery from getting soggy?
Use thick, crisp celery sticks and trim the ends cleanly before halving. Pat dry with paper towels before dipping in egg whites—excess moisture makes them soggy. Cook on medium heat for just 2-3 minutes per side until golden. For extra crispiness, bake at 400°F for 8-10 minutes instead of pan-frying.
What if I don't have celery?
Try thinly sliced green cabbage leaves as a wrapper—they hold shape better than red cabbage and add a mild flavor. For a crunchier alternative, use low-carb tortillas (toasted briefly) or rice paper wrappers (lightly brushed with oil). Just reduce the filling by 1/4 cup to match the wrapper size.
Can I make this recipe without egg whites?
Yes! Swap egg whites with aquafaba (chickpea brine) at a 3:1 ratio (e.g., 3 tbsp aquafaba per egg white). For a protein boost, use 1/4 cup liquid egg whites instead of whole egg whites. The texture will be slightly less fluffy but still crispy. Taste the filling and adjust seasoning—aquafaba can be slightly bitter.
How many WW points are in the dipping sauce?
The reduced-sodium salsa in the recipe is 0 WW points per serving. For homemade dips like hoisin-vinegar or Greek yogurt, they're also 0 points if unsweetened. Store-bought sauces may vary—always check the label. A 1 tsp sugar-free chili crisp adds 0 points but packs serious heat!