Heart Healthy Egg Rolls
By Sue Serves 6
These egg rolls are a healthy way to satisfy your craving for Chinese delicacies!
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- 3 medium carrots
- 1 medium bok choy
- ¼ cup broccoli, chopped
- ¼ cup peas
- 1 garlic clove, minced
- 2 cups cooked chicken
- 4 teaspoons cornstarch
- 1 tablespoon water
- 1 tablespoon light soy sauce
- 1 teaspoon vegetable oil
- 1 teaspoon honey
- 1 pinch cayenne pepper
- 16 egg roll wrappers
- 1 × Low fat cooking spray
You may also need:
A Pot, Bowl, Kitchen Knife, Mandolin, Oven, Skillet, Spoon
Peel and grate carrots.
Thinly slice bok choy with a mandolin or sharp knife.
Chop broccoli and chicken, and mince garlic.
Coat a large skillet with cooking spray and add the first five ingredients.
Cook and stir over medium heat until vegetables are crisp-tender (about 3 minutes).
Add chicken and heat through.
In a small bowl, combine cornstarch, water, soy sauce, oil, honey, and cayenne until smooth. Stir into chicken mixture and bring to a boil. Cook and stir for 2 minutes. Remove from heat.
Spoon 1/4 cup of chicken mixture on the bottom third of one egg roll wrapper. Fold sides toward center and roll tightly. Place seam side down on a baking sheet coated with nonstick cooking spray. Repeat with remaining wrappers and filling.
Spray tops of egg rolls with nonstick cooking spray.
Bake at 425 degrees F for 10-15 minutes or until lightly browned.
I definitely want to give this recipe a try. How many calories are in each egg roll?
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