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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (135g) Recipe makes 10 servings The following items or measurements are not included below: 1/2 cup dried mushrooms |
||
| Calories 183 | ||
| Calories from Fat 21 | (11%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.3g | 3% | |
| Saturated Fat 0.4g | 1% | |
| Monounsaturated Fat 0.5g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 10mg | 3% | |
| Sodium 590mg | 24% | |
| Potassium 234mg | 6% | |
| Total Carbohydrate 31.6g | 10% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 2.9g | ||
| Protein 9.5g | 18% | |
Ingredients
- 1 (16 ounce) package egg roll wraps
- 1/2 cup dried mushroom
- 1 large boneless skinless chicken breast
- 1 garlic clove, minced
- 1 tablespoon cooking oil
- 16 ounces fresh bean sprouts
- 2 cups cabbage, shredded
- 1/2 cup green onion, thinly sliced
- 1/2 cup bamboo shoot, sliced
- 2 tablespoons soy sauce
- 2 teaspoons cornstarch
- 1 teaspoon ginger, grated
- 1/2 teaspoon artificial sweetener
- 1/2 teaspoon salt
Directions
1
Soak mushrooms in warm water 30 minutes.2
Drain, chop, discard stems.3
Chop chicken.4
Stir fry chicken and garlic quickly in heated cooking oil for 2 minutes.5
Add vegetables; stir fry for 3 minutes more.6
Blend soy sauce into cornstarch, ginger, sugar, and salt.7
Stir into chicken mixture, cook until thickened.8
Cool.9
Wrap 2 Tbsp filling in wrapper burrito style.10
Bake on cookie sheet at 350° for 20 minutes.11
For extra brown rolls, brush with egg white mixed with a little water, before baking.
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- Course > Side Dishes
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- Cuisine > Asian > Eastern > Chinese
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Featured Reviews for This Recipe
From: appleydapply
On Jun 5, 2008
My family really likes the filling in this recipe. But the baking method just doesn't produce a tasty package for the filling. I've tried baking them 3 ways: plain, brushed with egg white, and brushed with oil. None of these methods turned out great. So I will probably keep the filling recipe and try frying the rolls next time.
From: Chef #510215
On Feb 2, 2008
Followed the recipe to a "t". The filling was very good, but the egg roll wrapper was dry and tough. Next time will fry rather than bake.
From: Donna29
On Jun 13, 2002
Thank you for this great low fat recipe for Egg Rolls! My family can not tell the difference between the bake ones and or the fried ones! Thanks again! Donna
From: Barb Gertz
On Jan 22, 2006
We loved the egg rolls, DH devoured them. Easier and lower in fat than frying. I used the package coleslaw mix in stead of regular cabbage and then made the rest as stated. Thank you very much for posting this easy, tasty recipe.
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