Baked Chicken Egg Rolls
Egg rolls are usually deep fried, which really increases the calorie and fat counts. Be sure to use spring roll wrappers, which are thinner than egg roll wrappers; they will be crisp even though baked.
Serves: 12Hands-on: 30 minutesTotal: 1 hour 15 minutesDifficulty: Easy
- 1⁄2 lb. ground chicken breast
- 1⁄3 cup finely chopped onion
- 3 cloves garlic, minced
- 1⁄3 cup shredded carrot
- 1⁄3 cup finely shredded red cabbage
- 1 Tbsp. minced jalapeño pepper
- 1⁄2 tsp. five-spice powder
- 2 tsp. hoisin sauce
- 1 tsp. low-sodium soy sauce
- 1⁄8 tsp. ground white pepper
- 2 Tbsp. cornstarch
- 2 Tbsp. chicken broth
- 12 spring roll wrappers (7 inches)
- Nonstick cooking spray
- Preheat oven to 400°F. In medium skillet, cook chicken with onion and garlic until chicken is cooked and vegetables are tender, about 5 minutes.
- Add carrot, cabbage, and jalapeño pepper to chicken mixture; cook and stir for 4 to 5 minutes until carrots are crisp-tender. Drain well and place in medium bowl.
- Add five-spice powder, hoisin sauce, soy sauce, and white pepper to chicken mixture and mix well. Let stand for 20 minutes.
- Combine cornstarch and chicken broth in small bowl. Lay the spring roll wrappers on work surface. Place about 1 tablespoon of the chicken mixture in the center of each wrapper; brush edges with some of the cornstarch mixture. Roll up, enclosing filling.
- Place rolls on large baking sheet. Spray with cooking spray. Bake for 15 minutes, then turn and bake another 10 minutes or until browned and crisp. Serve immediately.