Chicken egg rolls
- Number of Servings: 15
Ingredients
2 teaspoons sesame oil 2 cloves garlic, minced 2 teaspoons minced fresh ginger 2 cooked chicken breast halves, diced (about 2 cups) 1 cup shredded carrots 1 cup shredded cabbage 2 tablespoons reduced-sodium soy sauce 2 tablespoons freshly chopped scallions 15 spring roll wrappers
Preheat oven to 400
Heat oil in a large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken, carrots, scallions, cabbage, and soy sauce and cook 2 minutes, until vegetables wilt.
Arrange spring roll wrappers on a flat surface. Top each wrapper with an equal amount of chicken mixture across the center (from point to point). Roll up bottom point, tuck in sides and roll up. Using moistened fingers, wet the last point and roll up to seal. Place seam side down on baking sheet.
Bake for 12-15 minutes on sprayed baking sheet, turning once.
Number of Servings: 15
Recipe submitted by SparkPeople user JUJEE13.
Heat oil in a large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken, carrots, scallions, cabbage, and soy sauce and cook 2 minutes, until vegetables wilt.
Arrange spring roll wrappers on a flat surface. Top each wrapper with an equal amount of chicken mixture across the center (from point to point). Roll up bottom point, tuck in sides and roll up. Using moistened fingers, wet the last point and roll up to seal. Place seam side down on baking sheet.
Bake for 12-15 minutes on sprayed baking sheet, turning once.
Number of Servings: 15
Recipe submitted by SparkPeople user JUJEE13.
Nutritional Info Amount Per Serving
- Calories: 98.7
- Total Fat: 2.2 g
- Cholesterol: 12.5 mg
- Sodium: 232.5 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 0.8 g
- Protein: 6.3 g
Member Reviews