 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
âChinese take-out can be high in sodium, fat and calories, so these crispy appetizers are a nice alternative. Whenever my husband craves a take-out egg roll, I make these instead,â shares Barbra Annino of Galena, Illinois. Ingredients:
1-1/3 cups chopped fresh broccoli stir-fry vegetable blend |
1 cup shredded cooked chicken breast |
4-1/2 teaspoons reduced-sodium soy sauce |
2 teaspoons sesame oil |
2 garlic cloves, minced |
1/2 teaspoon ground ginger |
8 egg roll wrappers |
Directions:
1. In a small bowl, combine the first six ingredients. Place 1/4 cup chicken mixture in the center of one egg roll wrapper. Fold bottom corner over filling; fold sides toward center. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling.
2. Place seam side down on a baking sheet coated with cooking spray. Spray tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Serve warm. Refrigerate leftovers. Yield: 8 egg rolls.
|
|