One of my absolute favorite Chinese foods is chicken egg rolls. But have you seen the sodium and fat contained in one of those little nuggets of goodness? Yes, I totally believe in treating myself. Yes, there are times when I'm going to deep fry some egg rolls or order some alongside my Kung Pao Chicken. But I did find a way to make them quite a bit healthier and totally freaking delicious! A little trial and error, a lot of misfires...and I bring you, delicious (and mostly good for you) made-over chicken egg rolls!
9 Egg Roll Wrappers
1 Cup Cooked Chicken Breast
2 Large Carrots
3 Green Onions
2 Cups Chopped Cabbage
1/4 tsp. Ginger
1/2 tsp. Crushed Garlic
2 tsp. Reduced Sodium Soy Sauce or Liquid Aminos
2-3 tsp. Oyster Sauce (optional)
2 tsp. Sesame or Olive oil
1. Preheat oven to 400 degrees.
2. Start by finely chopping the chicken, carrots, green peppers, and cabbage. I use a mini food processor to mince it all up nice.
3. Heat 1 tsp. of the oil in a small frying pan over medium heat and add in your minced items.
4. Once they start sizzling a bit, add the ginger, crushed garlic, soy sauce (or liquid aminos), and oyster sauce. Continue cooking for 5 minutes, stirring a few times here and there. (picture 1 below)
5. While your chicken mixture is cooling a bit, prepare an area to assemble your egg rolls. A plate or cutting board works well. Lightly oil a baking sheet with olive oil.
6. Put 2-3 Tablespoons of the chicken mixture onto a wrapper (picture 2 below). Fold one corner up over the mixture and tuck it under the mix a bit. (picture 3 below). Next, fold in the ends. Finally, now that you've got something that resembles an envelope, brush a tiny amount of water over the exposed flap and then finish rolling it up. The water helps it seal. Place them on your baking sheet as you go.
7. Brush the top of each egg roll lightly with the remaining oil.
8. Bake for 15- 20 minutes, or until they start to turn golden.
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