Baked Chicken Egg Rolls
- Number of Servings: 10
Ingredients
1 tbsp. canola Oil1 tbsp. Olive Oil1 1/2 bag Cole Slaw Mix1 bag Broccoli Slaw Mix6 Green Onions (chopped)1 package Oven Roasted Chicken Strips (shredded)1 tbsp. White Wine3 tbsp. Spicy Oyster Sauce3 tbsp. Low Sodium Soy Sauce1 tbsp. Kikkoman Roasted Garlic Teriyaki1 tbsp. Corn Starch1 tbsp. Cold Water1 pkg Egg Roll WrappersNon Stick Cooking Spray
1. Preheat oven 450 F.
2. Heat Oil in a wok or large pan over medium-high heat. Add cole slaw, green onions, broccoli slaw, wine, oyster sauce, soy sauce, teriyaki and chicken. Stir-fry for about 2 minutes, until cabbage is wilted. Mix cornstarch with water and add. Stir until sauce is thikened. Remove from heat.
3. Spray cookie sheet with cooking spray. Place egg roll wrapper onto sheet, turn like diamond. Add 1/4 cup of slightly cooled mixture to the wrap.
4. Fold the bottom corner up, over the filling. Fold the sides in to the center and roll upwards. Use a dab of watter to help outer corner stick. Place on pan seam down.
5. Repeat until mixture is gone or you run out of wrappers, about 20 rolls. Do not allow egg rolls to touch. Spray the tops with cooking spray and bake for 15 minutes or until golden brown.
6. Serve with sweet & sour sauce or hot & spicy mustard.
Fun to make with kids, they like to get into the action and roll these, not to mention the enjoyment of eating something that they made!!
Note - I think that the callorie counter is a bit off on this one, even so it makes a satisfying meal or side dish. Not to hard to make either.
Number of Servings: 10
Recipe submitted by SparkPeople user ALWZNDGO.
2. Heat Oil in a wok or large pan over medium-high heat. Add cole slaw, green onions, broccoli slaw, wine, oyster sauce, soy sauce, teriyaki and chicken. Stir-fry for about 2 minutes, until cabbage is wilted. Mix cornstarch with water and add. Stir until sauce is thikened. Remove from heat.
3. Spray cookie sheet with cooking spray. Place egg roll wrapper onto sheet, turn like diamond. Add 1/4 cup of slightly cooled mixture to the wrap.
4. Fold the bottom corner up, over the filling. Fold the sides in to the center and roll upwards. Use a dab of watter to help outer corner stick. Place on pan seam down.
5. Repeat until mixture is gone or you run out of wrappers, about 20 rolls. Do not allow egg rolls to touch. Spray the tops with cooking spray and bake for 15 minutes or until golden brown.
6. Serve with sweet & sour sauce or hot & spicy mustard.
Fun to make with kids, they like to get into the action and roll these, not to mention the enjoyment of eating something that they made!!
Note - I think that the callorie counter is a bit off on this one, even so it makes a satisfying meal or side dish. Not to hard to make either.
Number of Servings: 10
Recipe submitted by SparkPeople user ALWZNDGO.
Nutritional Info Amount Per Serving
- Calories: 267.9
- Total Fat: 3.0 g
- Cholesterol: 14.8 mg
- Sodium: 1,010.4 mg
- Total Carbs: 46.3 g
- Dietary Fiber: 4.3 g
- Protein: 12.5 g
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