CHICKEN MUSHROOM EGG ROLLS, LOW SODIUM
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
12 Egg Roll Wrappers, Twin Dragon 12 oz Chicken Breast (raw, boneless, skinless--I use frozen tenderloins)1 Tbsp dried minced onion (can substitute fresh) 1 Tbsp red bell pepper, minced1 Scallions, raw, approx. 3" long, thinly sliced1/4 c. Carrots, raw, minced 3 medium sized Mushrooms, fresh, minced1/4 c. Celery, raw, minced1 c. Bean Thread (sotanghon) Noodle1 Tbsp Extra Virgin Olive Oil1 Tbsp Mr.Yoshida's Marinade & Cooking Sauce - Original Gourmet Sweet & Savory
Preheat oven to 420.
Put Bean Thread noodles in a bowl, cover with water and set aside. Put the chicken in a sauce pan, cover with water and bring to a boil. Turn down to medium. Mince the vegetables. In a small fry pan, saute them lightly in the olive oil--if they get dry, add a little water. Once heated through, add the Yoshida, take them off the heat and put them in a mixing bowl. When the chicken is fully cooked, take it out of the water and dice it small--it should pretty much just fall apart. Mix it in with the vegetables. Use a pair of tongs to pull the bean noodles from the water a little at a time--have a pair of kitchen shears handy, as you need to cut the noodles into approx. 3" pieces as you add them to the mixture. Then stir so the ingredients are as evenly distributed as possible.
Lightly oil a baking sheet, or use cooking spray. Fill the egg roll wrappers according to the package directions, and place each on the baking sheet. Then lightly oil the top of each one. (cooking spray works, I use the extra olive oil...)
Bake for 15 minutes, or until golden brown.
Makes one dozen egg rolls.
Serving Size: makes 12 egg rolls
Put Bean Thread noodles in a bowl, cover with water and set aside. Put the chicken in a sauce pan, cover with water and bring to a boil. Turn down to medium. Mince the vegetables. In a small fry pan, saute them lightly in the olive oil--if they get dry, add a little water. Once heated through, add the Yoshida, take them off the heat and put them in a mixing bowl. When the chicken is fully cooked, take it out of the water and dice it small--it should pretty much just fall apart. Mix it in with the vegetables. Use a pair of tongs to pull the bean noodles from the water a little at a time--have a pair of kitchen shears handy, as you need to cut the noodles into approx. 3" pieces as you add them to the mixture. Then stir so the ingredients are as evenly distributed as possible.
Lightly oil a baking sheet, or use cooking spray. Fill the egg roll wrappers according to the package directions, and place each on the baking sheet. Then lightly oil the top of each one. (cooking spray works, I use the extra olive oil...)
Bake for 15 minutes, or until golden brown.
Makes one dozen egg rolls.
Serving Size: makes 12 egg rolls
Nutritional Info Amount Per Serving
- Calories: 119.7
- Total Fat: 1.5 g
- Cholesterol: 16.0 mg
- Sodium: 197.8 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 0.2 g
- Protein: 8.8 g
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