Simple Low Cal Chicken Brocolli Cheese Eggrolls

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 175.3
  • Total Fat: 2.8 g
  • Cholesterol: 31.6 mg
  • Sodium: 466.3 mg
  • Total Carbs: 21.2 g
  • Dietary Fiber: 0.9 g
  • Protein: 15.4 g

View full nutritional breakdown of Simple Low Cal Chicken Brocolli Cheese Eggrolls calories by ingredient
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Introduction

I spun off of an eggroll one day while in my kitchen. I thought hmm why not make something I can eat reheated, and bake it not fry it. And I love chicken, brocolli, and cheese. So here we have it! :o) I spun off of an eggroll one day while in my kitchen. I thought hmm why not make something I can eat reheated, and bake it not fry it. And I love chicken, brocolli, and cheese. So here we have it! :o)
Number of Servings: 12

Ingredients

    This is for an entire package of Egg roll Wrappers it makes about 12-15 rolls.

    1 package of Eggroll Wrappers *produce section of the grocery store*

    1 Small Box of Velveeta you can use Light I do *CUBE IT INTO DIME SIZE CUBES*

    1 small can of Cream of Mushroom *if you dont like mushroom substitute with cream of Chicken

    2 - 3 Boneless Skinless Chicken Breasts cut into small cubes *DIME SIZE CUBES*

    1/4 of a Package of Frozen Brocolli, thawed and diced into very small chunks *bite size*

Directions

Preheat your oven to 350 degrees. While its heating up.
In a stir fry pan (i use my wok) put some olive oil, your chicken breasts. Cook them until they are almost completely white, then throw in your chunked brocolli. Stir fry that. There will be alot of water in the pan, make sure you steam it out. I try not to dump it because it will steam the chicken the rest of the way if you turn your heat on low, and let it steam its way out.
In a small tiny bowl mix some corn starch and water. Make sure that this water is very milky milky white. It will be used to seal your rolls.
Once your water has steamed out use 1/4 - 1/2 can of cream of mushroom soup undiluted. Just take it straight from the can. You want your mixture to be thick and creamy when its done.
Take one eggroll wrapper. Lay it out, and place 2-3 tablespoons of your chicken mixture in the center, then place 2-3 cheese cubes on top of it. Roll it up *as the directions show on the package*. To seal it, I use the cornstarch water mix. Because I have found that it actually holds it together.
On a Baking sheet covered in foil with a light spray of olive oil place your rolls on there. Continue this until you have them all done.
Then you place them in the over to bake for about 10 minutes. Depending on your over, you may need to cut your heat back if your over runs super hot.
I sometimes like to take the last minute and put it on broil to give them a brown crunch.
If your cheese starts to leak out, they are done.
Serve hot!!
To reheat them you can use the microwave, or you can use your toaster over for a couple minutes. :o)

Number of Servings: 12

Recipe submitted by SparkPeople user BROKENSMILEZ.

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