Chicken Egg Rolls - Baked
- Number of Servings: 30
Ingredients
30 Egg roll wrappers1 pound bag broccoli slaw mix2 cups bean sproutsHoisen sauce 5 tbsp (or to taste)16 oz chicken breast2 tbsp Olive oil
Cut up chicken breast into very small pieces.
Use wok or large pan to cook chicken in small batches in olive oil.
Set aside chicken.
Use same pan and stir fry to broccoli slaw mix until tender.
In a large bowl mix cooked slaw, cooked chicken, and bean sprouts. Add hoisen sauce to taste.
Let mix cool.
Preheat over to 400 degrees.
Fill each egg roll wrapper with a tablesoon full of mix. Roll corner to corner, while tucking in ends. Use a dab of water to be sure they seal shut.
Spray baking sheets with cooking spray and place egg rolls on tray. Spray tops of rolls with spray. Bake at 400 degrees for 15-18 minutes. Turn during cooking.
Serving Size: Makes 30 egg rolls
Use wok or large pan to cook chicken in small batches in olive oil.
Set aside chicken.
Use same pan and stir fry to broccoli slaw mix until tender.
In a large bowl mix cooked slaw, cooked chicken, and bean sprouts. Add hoisen sauce to taste.
Let mix cool.
Preheat over to 400 degrees.
Fill each egg roll wrapper with a tablesoon full of mix. Roll corner to corner, while tucking in ends. Use a dab of water to be sure they seal shut.
Spray baking sheets with cooking spray and place egg rolls on tray. Spray tops of rolls with spray. Bake at 400 degrees for 15-18 minutes. Turn during cooking.
Serving Size: Makes 30 egg rolls
Nutritional Info Amount Per Serving
- Calories: 130.3
- Total Fat: 1.9 g
- Cholesterol: 12.2 mg
- Sodium: 230.2 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 1.2 g
- Protein: 7.2 g
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