Chicken: 8 pt. Chicken Eggrolls
Source of Recipe
internet
List of Ingredients
3 boneless, skinless chicken breasts
2 ounces rice wine vinegar
2 T olive oil
2 ounces soy sauce
2 teaspoons chinese chili-garlic sauceRecipe
Sautee the chicken breasts in the above ingredients until fully cooked. Remove chicken from pan, leaving sauce. Cool chicken enough to handle, then shred into less-than-bite-size pieces.
Meanwhile, in reserved juices, sautee:
7 cups shredded cabbage (I used one whole bag of Fresh Express cole slaw mix with red/green cabbage and shredded carrots)
6 cups fresh bean sprouts
5 cups bok choy (chinese cabbage)
1 cup rice, any flavor (I had a bit of leftover yellow rice from another dinner)
When veggies are cooked down but still tender/crispy, add chicken. Mix well. Transfer to colander and let drain while you stuff the egg-roll wrappers.
Using 24 standard egg-roll wrappers, fill each and roll according to directions. Put in a lightly sprayed 13 X 9 inch pan, using no-fat cooking spray. Once you fill the pan with egg rolls, spray again to coat the wrappers lightly on top. Bake in a 400 degree oven for about 20 minutes, or until golden brown.
Makes 24 egg rolls, 8 total servings. (each serving is 3 eggrolls)
Original poster's note: I also used a 16-oz can of Contandina Sweet and Sour sauce on the side. That's calculated in the points, allowing 2 oz for each of the three egg rolls. It was excellent for dipping!
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