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Egg Rolls


Yield

Makes 4 servings

Ingredients

Sweet and Sour Sauce
Nonstick cooking spray
3 green onions, finely chopped
3 cloves garlic, finely chopped
1/2 teaspoon ground ginger
1/2 pound boneless skinless chicken breasts, cooked and finely chopped
2 cups bean sprouts, rinsed and drained
1/2 cup shredded carrots
2 tablespoons reduced-sodium soy sauce
1/4 teaspoon black pepper
8 egg roll wrappers
2 teaspoons vegetable oil

Preparation

  1. Prepare Sweet and Sour Sauce; set aside.
  2. Spray large nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add onions, garlic and ginger. Cook and stir 1 minute. Add chicken, bean sprouts and carrots. Cook and stir 2 minutes. Stir in soy sauce and pepper. Cook and stir 1 minute. Remove skillet from heat. Let mixture stand 10 minutes or until cool enough to handle.
  3. Brush edges of egg roll wrappers with water. Spoon filling evenly down centers of wrappers. Fold ends over filling; roll up jelly-roll fashion.
  4. Heat oil in another large nonstick skillet over medium heat until hot. Add rolls. Cook 3 to 5 minutes or until golden brown, turning occasionally. Serve hot with Sweet and Sour Sauce.

Nutritional Information

Serving Size: 2 egg rolls with about 1/4 cup sauce
Sodium 543 mg
Protein 20 g
Fiber 3 g
Carbohydrate 61 g
Cholesterol 38 mg
Saturated Fat 1 g
Total Fat 4 g
Calories from Fat 10 %
Calories 351

Dietary Exchange

Starch 4
Meat 1

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