Healthier-than-Egg Rolls Recipe

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Healthier-than-Egg Rolls Recipe
Healthier-than-Egg Rolls Recipe photo by Taste of Home
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Healthier-than-Egg Rolls Recipe

Read Reviews
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Frying anything at home is a little intimidating for me, but I love eggrolls. With this recipe, I've figured out a way to get the best part of the eggroll—without the mess. This can be used to stuff eggroll wrappers, but we love it on its own, too. —Sue Mitchell, Leakey, Texas
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 pound lean ground chicken
  • 1-1/2 cups sliced fresh mushrooms
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh gingerroot
  • 2 tablespoons reduced-sodium soy sauce
  • 1 package (14 ounces) coleslaw mix
  • 1 tablespoon sesame oil
  • 3 cups hot cooked brown rice
  • 1/2 cup sweet-and-sour sauce
  • Wonton strips, optional

Directions

In a large skillet, cook and crumble chicken with mushrooms, onion, garlic and ginger over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in soy sauce.
Add coleslaw mix; cook and stir until wilted, 3-4 minutes. Stir in sesame oil. Serve with rice and sweet-and-sour sauce. If desired, top with wonton strips. Yield: 4 servings.


Test Kitchen Tips
  • Sesame oil adds a nutty flavor that makes this dish taste a lot like an egg roll. It's available in small bottles and makes a great addition to any pantry.
  • Use instant brown rice to make this dish fast. Or make it faster with ready-to-eat brown rice, which just needs to be heated in the microwave.
  • Originally published as Healthier-than-Egg Rolls in Simple & Delicious October/November 2017, p12-14

    Nutritional Facts

    1-1/4 cups chicken mixture with 3/4 cup rice: 451 calories, 11g fat (3g saturated fat), 81mg cholesterol, 591mg sodium, 58g carbohydrate (13g sugars, 6g fiber), 30g protein.

    • 1 pound lean ground chicken
    • 1-1/2 cups sliced fresh mushrooms
    • 1 medium onion, chopped
    • 2 garlic cloves, minced
    • 1 teaspoon minced fresh gingerroot
    • 2 tablespoons reduced-sodium soy sauce
    • 1 package (14 ounces) coleslaw mix
    • 1 tablespoon sesame oil
    • 3 cups hot cooked brown rice
    • 1/2 cup sweet-and-sour sauce
    • Wonton strips, optional
    1. In a large skillet, cook and crumble chicken with mushrooms, onion, garlic and ginger over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in soy sauce.
    2. Add coleslaw mix; cook and stir until wilted, 3-4 minutes. Stir in sesame oil. Serve with rice and sweet-and-sour sauce. If desired, top with wonton strips. Yield: 4 servings.


    Test Kitchen Tips
  • Sesame oil adds a nutty flavor that makes this dish taste a lot like an egg roll. It's available in small bottles and makes a great addition to any pantry.
  • Use instant brown rice to make this dish fast. Or make it faster with ready-to-eat brown rice, which just needs to be heated in the microwave.
  • Originally published as Healthier-than-Egg Rolls in Simple & Delicious October/November 2017, p12-14

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    Reviews forHealthier-than-Egg Rolls

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    MY REVIEW
    Amygrantfan User ID: 4337846 278170
    Reviewed Nov. 23, 2017

    "This was amazing! I added a little bit of brown sugar and a couple of dashes of hot sauce for a kick of flavor. It was the trifecta of what I look for in a good recipe that I add to a regular rotation: tasty, easy, and healthy."

    MY REVIEW
    jenvos User ID: 777233 276529
    Reviewed Oct. 20, 2017

    "My family loved this!!! I have three teenagers so decided to double it - I did not need to. I did not have the sesame oil. A keeper and will make again."

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