Chicken Egg Rolls
Ingredients
The filling
-
1
teaspoon
sesame oil
-
2
teaspoons
olive oil
-
4
cloves
garlic, minced
-
2
teaspoons
minced fresh ginger
-
1
lb
ground chicken breast
-
1
cup
finely shredded green cabbage
-
¼
cup
finely shredded carrots
-
¼
cup
chopped bean sprouts
-
1
cup
finely chopped shitake mushrooms
-
2
medium
scallions, diced
-
3
tablespoons
Hoisin sauce
The wrappers
-
14
pieces
egg roll wrappers
Instructions
- Preheat the oven to 425°F and prepare a baking sheet with cooking spray.
- Heat sesame and olive oils in a skillet over medium heat, then add garlic and ginger, cooking until fragrant.
- Add ground chicken to the skillet, breaking it up and cooking until fully cooked.
- Stir in mushrooms, carrots, and bean sprouts, cooking until mushrooms are wilted.
- Remove from heat and mix in cabbage, scallions, and Hoisin sauce, allowing to cool for a few minutes.
- Prepare egg roll wrappers by placing a wrapper on a flat surface, adding ¼ cup of filling, and rolling tightly.
- Seal the edges with water and place the rolled egg rolls on the baking sheet.
- Mist the tops with cooking spray and bake for 14-15 minutes, flipping halfway, until golden brown.
Nutrition Facts (estimated)
Servings
14
Calories
113
Total fat
2g
Total carbohydrates
15g
Total protein
10g
Sodium
0mg
Cholesterol
0mg
You might also like