Nutrition Facts

  • One serving:
  • 1 egg roll
  • Calories:
  • 140
  • Fat:
  • 2 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 16 mg
  • Sodium:
  • 315 mg
  • Carbohydrate:
  • 21 g
  • Fiber:
  • 1 g
  • Protein:
  • 9 g
  • Diabetic Exchange:
  • 1 starch, 1 lean meat, 1 vegetable.


Almond Cheddar Appetizers

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Baked Egg Rolls

Cooking for 2 - try a FREE ISSUE today!

“Chinese take-out can be high in sodium, fat and calories, so these crispy appetizers are a nice alternative. Whenever my husband craves a take-out egg roll, I make these instead,” shares Barbra Annino of Galena, Illinois.

SERVINGS: 8

CATEGORY: Low Fat

METHOD: Baked

TIME: Prep/Total Time: 30 min.

Ingredients:

  • 1-1/3 cups chopped fresh broccoli stir-fry vegetable blend
  • 1 cup shredded cooked chicken breast
  • 4-1/2 teaspoons reduced-sodium soy sauce
  • 2 teaspoons sesame oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground ginger
  • 8 egg roll wrappers

Directions:

In a small bowl, combine the first six ingredients. Place 1/4 cup chicken mixture in the center of one egg roll wrapper. Fold bottom corner over filling; fold sides toward center. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling.
    Place seam side down on a baking sheet coated with cooking spray. Spray tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Serve warm. Refrigerate leftovers. Yield: 8 egg rolls.


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