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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 artificial sweetener |
||
| Calories 182 | ||
| Calories from Fat 20 | (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 591mg | 24% | |
| Potassium 234mg | 6% | |
| Total Carbohydrate 31.4g | 10% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 2.8g | ||
| Protein 9.4g | 18% | |
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By: weekend cooker
By: GrandmaIsCooking
By: Lauralie41
Dining on a $ With Chicken Breasts
By: Chef1MOM
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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- Preparation > Time to Make > < 30 mins
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- Dietary > Diabetic
Featured Reviews for This Recipe
From: mommyoffour
On Mar 24, 2009
Very good recipe for eggrolls. I made these and my family liked them very much. Thank you for posting.
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: 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: kittycatmom
On Oct 9, 2008
Very good! I made these for dinner last night. I saw a great tip on the Rachael Ray Show on how to "bake" fry foods. Preheat about 1/4 cup of oil on the cooking sheet you will be baking the egg rolls in. When you are ready to bake the egg rolls take hot sheet pan out of the oven: roll them through the hot oil and bake as directed. (The oil should sizzle when the egg roll is dredged through.) BE CAREFUL!!! REMEMBER PAN WILL BE HOT!!!! My egg rolls were crispy and delicious! Thanks for the recipe!
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