Taste of Home
Healthier-than-Egg Rolls
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.
Frying anything at home is a little intimidating for me, but I love egg rolls. With this recipe, I've figured out a way to get the best part of the eggroll—without the mess. If you prefer a traditional egg rolls made with wrappers, you can use this as the filling! —Sue Mitchell, Leakey, Texas
Ingredients
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1 pound lean ground chicken
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1-1/2 cups sliced fresh mushrooms
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1 medium onion, chopped
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2 garlic cloves, minced
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1 teaspoon minced fresh gingerroot
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2 tablespoons reduced-sodium soy sauce
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1 package (14 ounces) coleslaw mix
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1 tablespoon sesame oil
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3 cups hot cooked brown rice
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1/2 cup sweet-and-sour sauce
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Wonton strips, optional
Directions
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1.
In a large cast-iron or other heavy 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.
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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.
Nutrition 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.
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