Egg Rolls
Browse the recipe Egg Rolls
YIELD Makes 4 servings
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INGREDIENTS
| Sweet and Sour Sauce (recipe) | |
| 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:
- Prepare Sweet and Sour Sauce; set aside.
- 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.
- Brush edges of egg roll wrappers with water. Spoon filling evenly down centers of wrappers. Fold ends over filling; roll up jelly-roll fashion.
- 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.
This recipe appears in:
Chinese
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 |