chicken egg roll
- Number of Servings: 15
Ingredients
2 tsp sesame oil2 cloves garlic2 tsp minced fresh ginger2 cups cooked diced chicken breasts1 cup shredded carrots1 cup shredded cabbage2 TBS reduced-sodium soy sauce2 TBS freshly chopped scallions15 spring roll wrappers
Preheat oven to 400 degrees.
Heat oil in a large skillet over medium high heat. Add garlic and ginger and cook for 1 minute. Add chicken, cabbage, carrots, soy sauce and scallions and cook 2 minutes or until vegetables wilt.
Arrange spring roll wrappers on a flat surface. Put about 2 tablespoonfuls of mixture in wrapper. Then wrap up bottom then sides. Moisten last tip with a bit of water to seal up. Place on cookie sheet sprayed with cooking spray with seam down.
Bake 12-15 minutes turning once during cooking time.
Number of Servings: 15
Recipe submitted by SparkPeople user FLUTTERBY4JC.
Heat oil in a large skillet over medium high heat. Add garlic and ginger and cook for 1 minute. Add chicken, cabbage, carrots, soy sauce and scallions and cook 2 minutes or until vegetables wilt.
Arrange spring roll wrappers on a flat surface. Put about 2 tablespoonfuls of mixture in wrapper. Then wrap up bottom then sides. Moisten last tip with a bit of water to seal up. Place on cookie sheet sprayed with cooking spray with seam down.
Bake 12-15 minutes turning once during cooking time.
Number of Servings: 15
Recipe submitted by SparkPeople user FLUTTERBY4JC.
Nutritional Info Amount Per Serving
- Calories: 52.2
- Total Fat: 1.0 g
- Cholesterol: 9.8 mg
- Sodium: 182.4 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 0.5 g
- Protein: 4.7 g
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