Eggrolls With Chicken and Vegetables
Serves: 4 people 2 each
Prep Time: 15 minutes
Cooking Time: 20 minutes
These are baked in the oven instead of frying. They are simple to make and kids love them. To make a vegetarian version, replace chicken with chopped mushrooms.
8 eggroll wrappers
1/2 pound ground chicken, or turkey
1/2 pound napa cabbage, thinly chopped
2 carrot(s), shredded
1/2 onion(s), yellow or white, chopped
1 cup bean sprouts
4 tablespoons Hoisin sauce
1 tablespoon canola oil or vegetable oil
3/4 cup sweet and sour dipping sauce
Preheat oven to 400 degrees. Cover a baking sheet with foil and brush with canola oil reserving some oil to brush tops of the eggrolls. Grate carrots using a box grater or food processor. Chop onions and thinly chop cabbage. Heat a large nonstick skillet over medium high heat. Spray skillet with cooking spray. Add chicken and cook for about 2 minutes until browned. Add onions, carrots and cabbage and cook for 2 more minutes. Add Hoisin sauce and bean sprouts and stir. Remove skillet from heat. Allow to cool for 5 minutes. Place about 2 to 3 tablespoons of filling in the center of each eggroll wrapper. Fold the sides of the wrapper in and then roll the wrapper up. Place onto the baking sheet with the seam side down. Lightly brush tops with canola oil. Bake for about 8 to 10 minutes until lightly browned on the bottom, turn eggrolls over and bake for another 8 minutes. Remove from the oven and place on a plate with paper towels. Serve with dipping sauce.
Per Serving (2 eggrolls) About: 430 calories, 10 g fat, 2 g saturated fat, 0 g trans fat, 19 g protein, 66 g carbohydrates, 4 g dietary fiber, 990 mg sodium