Egg Rolls the Editors of Publications International, Ltd.
Makes 4 servings
|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|
- 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.
|Serving Size:||2 egg rolls with about 1/4 cup sauce|
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||10 %|
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