
I love egg rolls, but I don’t love the fact that they’re deep fried! Baking them cuts the calories tremendously, and spraying them with non-stick spray before baking gives the egg rolls the “fried effect”. This was my first time making them, and I’m still perfecting the recipe! I love that you can pretty much add anything you like to the filling. This time I kept mine pretty traditional, but I look forward to trying a healthier Southwestern version with avocado! The possibilities are endless. Let me know if you like them!
P.S. – These are great served with a little store bought sweet & sour sauce on the side!
xx
Baked Chicken Egg Rolls
1/2 pound baked chicken breasts, chopped
1/2 cup portabella mushrooms, finely chopped
1 small red onion, finely chopped
1/2 bag of cole slaw mix
1 pack of egg roll wrappers
1/4 cup soy sauce
2 tsps minced garlic
2 tsp olive oil
Non stick spray
1.Preheat oven to 400 degrees.
2.Heat olive oil in a large pan over medium heat.
3. Add onion, mushrooms, and garlic and let sauté for about 2 minutes.
4. Add chicken, then stir in coleslaw.
5. Cook until cabbage is cooked wilted and cooked through.
6. To assemble egg rolls, lay egg roll out and spoon filling onto wrapper. Fold top
and bottom sides over, then roll the other sides tightly together. Repeat until you use all the filling.
6. Spray a large cookie sheet with non-stick spray and assemble egg rolls on sheet. Evenly spray non-stick spray over egg rolls.
7. Bake egg rolls for 15-20 minutes, or until brown and crispy.
Makes 11-12 egg rolls. Enjoy!