Savory Chicken and Vegetable Egg Rolls
These Savory Chicken and Vegetable Egg Rolls are a delightful twist on a classic appetizer. Perfectly crispy on the outside and packed with tender chicken, fresh veggies, and earthy mushrooms, these egg rolls are both satisfying and flavorful. A great way to enjoy a blend of textures and tastes, they make an excellent starter for parties or a tasty snack for any time of the day. Serve with your favorite dipping sauce for an extra burst of flavor!
N/A
Servings
200
Calories
14
Ingredients
Ingredients
egg roll wraps
16 ounces (ready to use)
dried mushrooms
1/2 cup (soaked and chopped)
boneless skinless chicken breast
1 large (chopped)
garlic clove
1 (minced)
cooking oil
1 tablespoon (for frying)
fresh bean sprouts
16 ounces (raw)
cabbage
2 cups (shredded)
green onion
1/2 cup (thinly sliced)
bamboo shoots
1/2 cup (sliced)
soy sauce
2 tablespoons (for flavoring)
cornstarch
2 teaspoons (for thickening)
ginger
1 teaspoon (grated)
artificial sweetener
1/2 teaspoon (for seasoning)
salt
1/2 teaspoon (to taste)
Instructions
1
Begin by soaking the dried mushrooms in warm water for about 30 minutes until they are soft. Drain thoroughly, chop the mushrooms finely, and discard the stems.
2
While the mushrooms soak, chop the boneless skinless chicken breast into small pieces.
3
In a large skillet or wok, heat the cooking oil over medium-high heat. Add the chopped chicken and minced garlic, stir-frying for approximately 2 minutes until the chicken is browned and cooked through.
4
Add the fresh bean sprouts, shredded cabbage, sliced green onions, and sliced bamboo shoots to the skillet. Stir-fry the vegetable mixture for another 3 minutes until the vegetables are slightly tender yet crisp.
5
In a separate small bowl, combine soy sauce with cornstarch, grated ginger, artificial sweetener, and salt. Blend well and pour over the chicken and vegetable mixture, stirring until the sauce thickens. Remove from heat and let the filling cool.
6
Once the filling is cool, take an egg roll wrapper and place 2 tablespoons of the filling in the center. Fold the sides of the wrapper over the filling and then roll it up from the bottom tightly, like a burrito.
7
Arrange the wrapped egg rolls on a baking sheet. For a crispy, golden finish, brush the tops gently with a mixture of egg white and a little water before baking.
8
Bake the egg rolls in a preheated oven at 350°F (175°C) for about 20 minutes, or until golden brown and crispy. Enjoy hot with your favorite dipping sauce!
Nutrition Information
8g
Fat
24g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Savory Chicken and Vegetable Egg Rolls.
What is the main protein source in these egg rolls?
The main protein is one large boneless skinless chicken breast.
How many calories are in one serving?
Each serving contains 200 calories.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C).
How long do the egg rolls need to bake?
They should bake for approximately 20 minutes until golden brown.
How do I prepare the dried mushrooms?
Soak them in warm water for 30 minutes, drain, chop finely, and discard the stems.
How long should the mushrooms soak?
The dried mushrooms need to soak for about 30 minutes.
Should I keep the mushroom stems?
No, the stems should be discarded after soaking.
What type of chicken breast is recommended?
A boneless skinless chicken breast is recommended.
What vegetables are included in the filling?
The filling includes bean sprouts, shredded cabbage, green onions, and bamboo shoots.
How should the garlic be prepared?
The garlic clove should be minced.
What ingredient is used to thicken the sauce?
Two teaspoons of cornstarch are used to thicken the sauce.
Does this recipe use real sugar?
No, it uses a half teaspoon of artificial sweetener.
How much protein is in one serving?
There are 10 grams of protein per serving.
How do I achieve a crispy golden finish on the wraps?
Brush the tops with a mixture of egg white and a little water before baking.
Are these egg rolls fried or baked?
These egg rolls are baked in the oven.
What cookware should I use to stir-fry the filling?
A large skillet or wok is recommended.
How much shredded cabbage is required?
You will need 2 cups of shredded cabbage.
How much soy sauce is in the recipe?
The recipe calls for 2 tablespoons of soy sauce.
How do I wrap the filling correctly?
Place filling in the center, fold the sides over, and roll from the bottom like a burrito.
How much filling should I put in each egg roll?
Use 2 tablespoons of filling for each egg roll wrapper.
What is the total fat content per serving?
The total fat content is 8 grams.
How many carbohydrates are in each serving?
Each serving contains 24 grams of carbohydrates.
How much cooking oil is used for stir-frying?
One tablespoon of cooking oil is used.
What should I serve with the egg rolls?
Serve them hot with your favorite dipping sauce.
How should the chicken be cut?
The chicken should be chopped into small pieces.
Should the filling be hot or cool when wrapping?
The filling should be allowed to cool before wrapping.
How many bamboo shoots are needed?
The recipe requires 1/2 cup of sliced bamboo shoots.
How many green onions are used?
The recipe uses 1/2 cup of thinly sliced green onions.
What kind of ginger is added to the sauce?
One teaspoon of grated ginger is used.