Nutrition Facts

  • One serving:
  • (2 each)
  • Calories:
  • 261
  • Fat:
  • 3 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 27 mg
  • Sodium:
  • 518 mg
  • Carbohydrate:
  • 45 g
  • Fiber:
  • 0 g
  • Protein:
  • 13 g
  • Diabetic Exchange:
  • 3 starch, 1 lean meat.


Chicken Noodle Stir-Fry

Darlene Markel of Sublimity, Oregon relies on Ramen noodles to stretch this appealing stir-fry. "You can use... View this recipe »


 

Quick Grated Carrots

Before grating carrots, wash them thoroughly with a brush. I find there’s no need to peel them! —Gail W., House... Read more »


Grated Carrots in a Hurry

Need grated carrots in a hurry? Pop some of those baby carrots in your food processor. Just a few spins and your... Read more »

Baked Egg Rolls

Taste of Home - try a FREE ISSUE today!

"My family enjoys a variety of different foods including these crisp egg rolls," remarks Barbara Lierman of Lysons, Nebraska. "They're packed with tasty ingredients and also low in fat."

SERVINGS: 8

CATEGORY: Low Fat

METHOD: Baked

TIME: Prep/Total Time: 25 min.

Ingredients:

  • 2 cups grated carrots
  • 1 can (14 ounces) bean sprouts, drained
  • 1/2 cup chopped water chestnuts
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped green onions
  • 1 garlic clove, minced
  • 2 cups finely diced cooked chicken
  • 4 teaspoons cornstarch
  • 1 tablespoon water
  • 1 tablespoon light soy sauce
  • 1 teaspoon vegetable oil
  • 1 teaspoon brown sugar
  • Pinch cayenne pepper
  • 16 egg roll wrappers

Directions:

Coat a large skillet with cooking spray; add the first six ingredients. Cook and stir over medium heat until vegetable are crisp-tender, about 3 minutes. Add chicken; heat through.
    In a small bowl, combine cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes; remove from the heat.
    Spoon 1/4 cup of chicken mixture on the bottom third of one egg roll wrapper; fold sides toward center and roll tightly. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place seam side down on a baking sheet coated with cooking spray. Repeat.
    Spray tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Yield: 8 servings.


Read All Comments

Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer

FREE Light Dessert Newsletter

Get deceptively delicious light dessert recipes emailed to you weekly.