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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 229.0
  • Total Fat: 11.6 g
  • Cholesterol: 5.5 mg
  • Sodium: 489.9 mg
  • Total Carbs: 25.6 g
  • Dietary Fiber: 1.6 g
  • Protein: 5.8 g

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

Submitted by: HANNYMUFFIN
Chicken Cabbage Egg Rolls

Introduction

You won't even know these ones aren't deep fried. They make a perfect side dish to stir fry or oriental soups. Great appitizer!
You won't even know these ones aren't deep fried. They make a perfect side dish to stir fry or oriental soups. Great appitizer!

Number of Servings: 6

Ingredients


    12 sheets Phyllo Dough
    1/4 head Cabbage
    2 ounces Chicken Breast, no skin
    1 tablespoon Kikkoman Lite Soy Sauce
    2 tablespoons La Choy Teriyaki
    1/4 teaspoon Thai Red Curry Paste
    1/4 cup Sunflower Oil

Directions

1. Preheat oven to 350
2. Grease 8 by 6 pan with cooking spray.
3. Prepare filling. Chop cabbage and cooked chicken and place in bowl. Add soy sauce, teriyaki sauce and curry paste. Stir to combine evenly.
4. Prepare shells. Placing sheets of phyllo down carefully, brush with sunflower oil. Then repeat with three more sheets until you have four layers.
5. Cut in half creating two square shapes. (View photos)
6. Place two tablespoon fulls of filling in each side and fold over long ways, then on each end like a burrito. (View photos).
6. Grease open end with oil, then tightly but gently finish wrapping roll. Place in pan. (View Photos)
7. Repeat until all 6 rolls are made.
8. Spray tops with cooking spray.
9. Bake for 15-25 minutes.
10. Enjoy with sesame dipping sauce.

Number of Servings: 6

Recipe submitted by SparkPeople user HANNYMUFFIN.






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