Egg Rolls
Source of Recipe
*
Recipe Introduction
servings 4 (2 egg rolls with 1/4 cup sauce)
points 7
List of Ingredients
Sweet and Sour Sauce (recipe follows)
Nonstick cooking spray
3 green onions, finely chopped
3 cloves garlic, finely chopped
1/2 teaspoon ground ginger
1/2 pound boneless skinless chicken breasts, cooked and finely chopped
2 cups bean sprouts, rinsed and drained
1/2 cup shredded carrots
2 tablespoons reduced-sodium soy sauce
1/4 teaspoon black pepper
8 egg roll wrappers
2 teaspoons vegetable oil
Recipe
Prepare Sweet and Sour Sauce; set aside.
Spray large nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add onions, garlic and ginger. Cook and stir 1 minute. Add chicken, bean sprouts and carrots. Cook and stir 2 minutes. Stir in soy sauce and pepper. Cook and stir 1 minute. Remove skillet from heat. Let mixture stand 10 minutes or until cool enough to handle.
Brush edges of egg roll wrappers with water. Spoon filling evenly down centers of wrappers. Fold ends over filling; roll up jelly-roll fashion.
Heat oil in another large nonstick skillet over medium heat until hot. Add rolls. Cook 3 to 5 minutes or until golden brown, turning occasionally. Serve hot with Sweet and Sour Sauce.
Sweet and Sour Sauce
Makes about 1-1/2 cups (6 servings)
Ingredients
1 tablespoon plus 1 teaspoon cornstarch
1 cup water
1/2 cup sugar
1/2 cup white vinegar
1/4 cup tomato paste
Combine all ingredients in small saucepan. Bring to a boil over high heat, stirring constantly. Boil 1 minute, stirring constantly. Cool.
Nutrients per Serving
(2 egg rolls with about 1/4 cup sauce)
Calories 351
Calories from Fat 10 %
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 38 mg
Carbohydrate 61 g
Fiber 3 g
Protein 20 g
Sodium 543 mg
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