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Nutritional Info
  • Servings Per Recipe: 40
  • Amount Per Serving
  • Calories: 107.6
  • Total Fat: 1.3 g
  • Cholesterol: 9.1 mg
  • Sodium: 219.8 mg
  • Total Carbs: 17.7 g
  • Dietary Fiber: 0.9 g
  • Protein: 5.8 g

View full nutritional breakdown of Baked Chicken Egg Rolls calories by ingredient
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Baked Chicken Egg Rolls

Submitted by: TAMMIEANN717

Introduction

I found a recipe on here that we like, but suited it to our tastes.... I found a recipe on here that we like, but suited it to our tastes....
Number of Servings: 40

Ingredients

    1 Tbsp Olive Oil
    1 Tbsp Sesame Oil
    16 oz bag coleslaw mix
    4 green onions, chopped
    2 cans bean sprouts (about 3 cups)
    16 oz boneless, skinless chicken breast cooked & shredded
    3 Tbsp chicken broth (or 1 Tbsp white wine & 2 Tbsp oyster sauce)
    40 7" egg roll wrappers
    2 Tbsp soy sauce

Directions

1. Preheat oven to 400 F.

2. Heat oil in a wok or large pan over medium-high heat. Add coleslaw, green onions, bean sprouts, broth, soy sauce, and chicken. Stir-fry for about 2 minutes, until cabbage is wilted. If you like, mix 1 Tbsp cornstarch with 1 Tbsp cold water until smooth and stir in and cook a few more minutes.

3. Spray a cookie sheet with cooking spray. Place 1/4 cup of the mixture on the middle of an eggroll wrapper, turned like a diamond.

4. Fold the bottom corner up, over the filling. Fold in the two sides, then roll upwards. Put a dab of water on the corner to help it stick. Place on the pan seam down.

5. Repeat until you run out of the mixture, about 40 rolls. Eggrolls can be close, but not touching. Spray the tops with cooking spray and bake for 15 minutes, until golden brown. Serve with sweet & sour sauce or spicy mustard.


Notes:
We love these reheated in the oven the next day (if they make it!!!). I fry them for my husband and he loves them that way, too.

Number of Servings: 40

Recipe submitted by SparkPeople user TAMMIEANN717.






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