Skinny Chicken Egg Roll
- Number of Servings: 8
Ingredients
4 Tbsp Corn Starch2 Tbsp Water1 Tbsp Light Soy Sauce1 Tbsp Olive Oil1/2 Tbsp Honey1 Cup Carrots, raw, grated1/2 Cup Water Chestnuts, chopped1/4 Green Pepper, chopped1/4 Cup Onions, chopped 1 Garlic clove, chopped1 Chicken Breast, finely chopped8 Egg Roll WrapperCooking Spray
Preheat oven to 425 degrees.
In a small bowl, combine cornstarch, water, soy sauce, oil, and honey. Set aside.
Spray a large skillet with cooking spray, add the carrots, water chestnuts, pepper, onion, and garlic. Cook over medium heat for a couple minutes. Add chicken and cook for one more minute.
Add the cornstarch mixture to the pan and cook for 2 minutes. Remove from heat.
Spoon 1/4 cup the the wrapper and fold via the package instructions.
Place seam side down on baking sheet that was coated with cooking spray. Repeat with remaining wrappers/mixture.
Bake at 425 degrees for 10 minutes or until lightly browned.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user SKINNYSTOVE.
In a small bowl, combine cornstarch, water, soy sauce, oil, and honey. Set aside.
Spray a large skillet with cooking spray, add the carrots, water chestnuts, pepper, onion, and garlic. Cook over medium heat for a couple minutes. Add chicken and cook for one more minute.
Add the cornstarch mixture to the pan and cook for 2 minutes. Remove from heat.
Spoon 1/4 cup the the wrapper and fold via the package instructions.
Place seam side down on baking sheet that was coated with cooking spray. Repeat with remaining wrappers/mixture.
Bake at 425 degrees for 10 minutes or until lightly browned.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user SKINNYSTOVE.
Nutritional Info Amount Per Serving
- Calories: 123.9
- Total Fat: 2.3 g
- Cholesterol: 13.6 mg
- Sodium: 131.4 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 0.9 g
- Protein: 5.9 g
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