Baked Egg Rolls
Introduction
Your favorite takeout side dish, made healthier at home in less time.
Ingredients
1 tablespoon cornstarch
1 tablespoon reduced-sodium soy sauce
1 teaspoon Thai chili sauce (optional, or additional tablespoon water)
1 tablespoon water
10 ounces ground chicken breast
1 teaspoon Szechuan seasoning blend or Asian spice blend
1 red chili pepper, seeds removed and diced fine
1/2 cup matchstick carrots
1 medium portabella mushroom cap, (about 4 ounces) diced
3 green onions, sliced
2 cups Napa cabbage, shredded
8 (5 1/2-inch) egg roll wrappers
1 tablespoon reduced-sodium soy sauce
1 teaspoon Thai chili sauce (optional, or additional tablespoon water)
1 tablespoon water
10 ounces ground chicken breast
1 teaspoon Szechuan seasoning blend or Asian spice blend
1 red chili pepper, seeds removed and diced fine
1/2 cup matchstick carrots
1 medium portabella mushroom cap, (about 4 ounces) diced
3 green onions, sliced
2 cups Napa cabbage, shredded
8 (5 1/2-inch) egg roll wrappers
Directions
Preheat the oven to 400 degrees Fahrenheit.
Prepare a baking sheet with cooking spray.
In a small bowl, whisk together the cornstarch, soy sauce, sriracha, and water, then set aside.
Coat a large skillet with cooking spray. Place over medium heat, then add the ground chicken. As the chicken cooks, use the back of a spoon to break it into chunks. When the chicken is no longer pink, add the spice blend and transfer to a medium mixing bowl.
Coat the skillet with cooking spray again then return it to the stove. Add the pepper, carrots, mushrooms, and onions. Cook for about four minutes, until the veggies start to soften.
Spread the cabbage over the veggies in the skillet and cook for two minutes, until it starts to wilt.
Add the chicken and the sauce mixture to the skillet. Cook for another two minutes, until the sauce has slightly thickened.
Remove from heat and allow to cool for about three minutes.
Working one at a time, place an egg roll wrapper diagonally on a flat surface. Spoon 1/2 cup filling into the center of the wrap.
Fold the bottom corner halfway up to cover the filling. Fold in both sides so the edges meet in the middle of the egg roll. Moisten the remaining edges with water, roll up and seal the last corner.
Repeat with the remaining egg roll wrappers.
Place each egg roll seam side down on the baking sheet. Spritz the tops with cooking spray and bake for 15 minutes, until lightly browned.
Serve warm.
To freeze: Allow to cool completely, then wrap each roll in waxed paper and place inside a ziptop bag. Freeze for up to one month. Thaw in the refrigerator, then bake at 325 for 10 minutes, until the filling is warm and the exterior crispy.
Serving Size: Makes 8 egg rolls, 2 per serving
Prepare a baking sheet with cooking spray.
In a small bowl, whisk together the cornstarch, soy sauce, sriracha, and water, then set aside.
Coat a large skillet with cooking spray. Place over medium heat, then add the ground chicken. As the chicken cooks, use the back of a spoon to break it into chunks. When the chicken is no longer pink, add the spice blend and transfer to a medium mixing bowl.
Coat the skillet with cooking spray again then return it to the stove. Add the pepper, carrots, mushrooms, and onions. Cook for about four minutes, until the veggies start to soften.
Spread the cabbage over the veggies in the skillet and cook for two minutes, until it starts to wilt.
Add the chicken and the sauce mixture to the skillet. Cook for another two minutes, until the sauce has slightly thickened.
Remove from heat and allow to cool for about three minutes.
Working one at a time, place an egg roll wrapper diagonally on a flat surface. Spoon 1/2 cup filling into the center of the wrap.
Fold the bottom corner halfway up to cover the filling. Fold in both sides so the edges meet in the middle of the egg roll. Moisten the remaining edges with water, roll up and seal the last corner.
Repeat with the remaining egg roll wrappers.
Place each egg roll seam side down on the baking sheet. Spritz the tops with cooking spray and bake for 15 minutes, until lightly browned.
Serve warm.
To freeze: Allow to cool completely, then wrap each roll in waxed paper and place inside a ziptop bag. Freeze for up to one month. Thaw in the refrigerator, then bake at 325 for 10 minutes, until the filling is warm and the exterior crispy.
Serving Size: Makes 8 egg rolls, 2 per serving
Number of Servings: 4
