Baked Chicken Egg Rolls
Calories 233 for 2 rolls, 41 carbs,659 mg sodium, 9 g protein, 2 g fat (may be less because these stats were calculated using egg roll wrappers not spring roll (rice paper) wrappers, but I prefer these.)
3 C bagged coleslaw mix-divided
¼ C sliced water chestnuts (about 10 slices)
¼ C green onions
2 teaspoons canola oil
1 TBSP minced ginger
4 cloves of garlic, minced
¼ C grated onion
1 lb of ground chicken breast
¼ tsp of sea salt
2 tsp low sodium soy sauce
1 package of egg roll wrappers (I used the rice paper)
Preheat oven to 425 *, spray a baking sheet with nonstick cooking spray, set aside.
In food processor combine 1 C cole slaw mix, water chestnuts, and green onions, pulse till ground into very small pieces, set aside.
Mince garlic cloves and ginger, grate onion till you have about ¼ cup (it looks like slime)
In extra large skillet on stove top, heat canola oil, at med high—add ginger, garlic and onion and sauté for 2-3 minutes or until tender, add ground chicken and salt, cook until no longer pink.
Add cole slaw mixture along with 2 cups of additional cole slaw mix—saute for 2 more min then add soy sauce—cook for 1 min longer then remove from heat.
Take rice paper pieces and individually run under water and place on plate—when soft, fill with 3-4 TBSP of chicken mixture and wrap/roll until sealed, place on greased baking sheet. Cont until chicken mixture is gone. Spray tops of rolls with cooking spray.
Bake for 20-25 min or until golden crisp looking—under baking will make chewy—reheating in microwave will make chewy as well.