Baked Egg Rolls

Healthy Dinner Under 60 Minutes

Baked Egg Rolls

Ingredients: Makes 16 servings

• 2 cups cabbage, shredded

• 1 cup carrots, shredded

• 1 cup bean sprouts

• 1/4 cup bell pepper, chopped

• 2 cloves minced garlic

• 16 oz cooked chicken breast, chopped

• 16 egg roll wrappers

• nonstick cooking spray

• sea salt and black pepper

• 2 tbsp extra virgin olive oil

Egg Roll Sauce:

• 4 tsp cornstarch

• 1 tbsp water

• 1 tbsp coconut aminos

• 1 tsp extra virgin olive oil

• 1 tsp brown sugar

• pinch cayenne pepper
  

Directions:

1. Preheat oven to 425°F. Lightly grease a baking sheet.

2. Coat chicken breast with olive oil.

3. Sprinkle sea salt & pepper on both sides of chicken breast. Place chicken breasts inside Ziploc bag.

4. Use meat tenderizer and pound chicken until thin.

5. In large skillet, cook chicken 5-7 minutes per side or until cooks. Remove from skillet and set aside.

6. In same skillet, add cabbage, carrots, bean sprouts, green pepper, and garlic.

7. Saute vegetables until tender but still crisp.

8. Cut up chicken & add to cabbage mixture. Cook until heated through.

   Egg Roll Sauce:

9. Combine cornstarch, water, soy sauce, 1 teaspoon oil, brown sugar, and cayenne in a small bowl.

10. Stir into chicken and cabbage mixture.

11. Bring to a boil over high heat and stir, cooking until sauce is thickened, about 2 minutes; remove from heat.

    To make each egg roll:

12. Spoon 1/4 cup chicken mixture on the bottom third of one egg roll wrapper.

13. Fold sides toward center and roll tightly

14. Place seam side down on baking sheet.

15. Repeat with remaining filling and wrappers.

16. Spray top of egg rolls with nonstick cooking spray.

17. Bake in preheated oven until lightly browned, 10-15 minutes.

Nutrition Facts:

Calories: 120 | Fat: 3g | Fiber: 1g | Carbs: 16g | Protein: 8g | Sugar: 2g | Sodium: 194mg