Baked Chicken Egg Rolls

Baked Chicken Egg Rolls

4.4 of 5 (43)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 233.6
  • Total Fat: 2.2 g
  • Cholesterol: 10.9 mg
  • Sodium: 659.0 mg
  • Total Carbs: 41.1 g
  • Dietary Fiber: 1.7 g
  • Protein: 9.0 g

View full nutritional breakdown of Baked Chicken Egg Rolls calories by ingredient
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Introduction

One of my biggest fast-food temptations are greasy fried egg rolls from places like Panda Express. I made over this healthy version using lean chicken and fresh vegetables. Baking the egg rolls instead of frying them saves even more calories and these don't disappoint! They're flavor packed and I can make them often without feeling guilty. I serve them at parties, or for dinner with a side of brown rice. (Un-Chained Recipe Contest Entry) One of my biggest fast-food temptations are greasy fried egg rolls from places like Panda Express. I made over this healthy version using lean chicken and fresh vegetables. Baking the egg rolls instead of frying them saves even more calories and these don't disappoint! They're flavor packed and I can make them often without feeling guilty. I serve them at parties, or for dinner with a side of brown rice. (Un-Chained Recipe Contest Entry)
Number of Servings: 8

Ingredients

    3 C bagged coleslaw mix, divided
    1/4 C sliced water chestnuts (about 10 slices)
    1/4 C green onions
    2 tea canola oil
    1 T minced ginger
    4 cloves garlic, minced
    1/4 C grated onion
    1lb ground chicken (boneless, skinless chicken breast, ground)
    1/4 t kosher salt
    2 tea low sodium soy sauce

    1 package egg roll wrappers
    Non-Stick Cooking Spray

Directions

Preheat oven to 425 Degrees. Spray a baking sheet with non-stick cooking spray. Set aside.

In a food processor, combine 1 C of the bagged coleslaw, water chestnuts, and green onions. Pulse about 12 times or until ground into small pieces. Set aside.

Mince garlic cloves and ginger. Grate onion until you have 1/4 C.

In an extra large skillet on the stove top heat canola oil. Leave temperature at medium-high. Add the minced ginger, minced garlic, and grated onion. Saute for 2-3 minutes or until tender. Add the ground chicken and kosher salt. Cook until chicken is no longer pink.

Add cabbage mixture to skillet along with the 2 C additional coleslaw mix. Saute for 2 minutes and then add soy sauce. Cook one minute longer and then remove from heat.

Place 3-4 T filling in each egg roll wrapper and roll to seal.

Place on baking sheet and spray the tops lightly with cooking spray.

Bake in preheated oven for 20-25 minutes or until browned on the edges. (If under-baked, egg rolls will be chewy!) Let cool for 5-10 minutes before serving.

Makes 14-16 egg rolls

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Member Ratings For This Recipe


  • Incredible!
    7 of 7 people found this review helpful
    These were delicious!! Packed full of flavor. I had to sub ground turkey because we can't find a grocery store that does ground chicken but next time I'm going to try doing my own with the food processor. I'm sure it will be even better with the chicken. Next time we'll make sure to have company! - 2/18/10

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  • Incredible!
    4 of 4 people found this review helpful
    I made this with finely chopped tofu and it was absolutely INCREDIBLE!! YUM! - 3/17/10

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  • Incredible!
    4 of 4 people found this review helpful
    This was fantastic! You don't even need a dipping sauce! Excellent taste and I will make this again. - 3/11/10

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  • Incredible!
    3 of 3 people found this review helpful
    Absolutely loved this recipe. I brushed the tops with a little oil to crisp up. These are great! - 1/1/10

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  • Incredible!
    3 of 3 people found this review helpful
    My wife made these and we loved them. Different texture than normal egg rolls but bake them long enough and they're nice and crunchy. The filling was amazing; very flavorful. Definitely quenched our fast-food craving! We'll be making them again for sure. - 11/4/09

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