Lunch

Chicken Eggrolls is for Lunch.

Chicken Eggrolls takes 20 minutes to prepare.

Chicken Eggrolls takes 15 minutes to cook.

Chicken Eggrolls makes 16 servings.

The ingredients for Chicken Eggrolls are:

Wonton wrappers (includes egg roll wrappers), 16 wrapper, eggroll (7" square)
Cabbage, fresh, 1 head, medium (about 5-3/4" dia)
Carrots, raw, 2 cup, chopped
Onions, raw, 1 cup, chopped
Green Peppers (bell peppers), 1 cup, chopped
Chicken Breast, no skin, 0.5 breast, bone and skin removed
Olive Oil, 1 tbsp
*Egg white, 1 serving

Here is how you make Chicken Eggrolls:

Pour 1/2 tablespoon into a large pan. Cut up chicken breast and cook in the oli with with half of the onion diced. Chop chicken in food processor and set it aside.Shred carrots, cabbage and remaining onion in the food processor. Stir fry with 1/2 tablespoon olive oil for ten minutes.Mix cooked chicken into the cabbage in pan.Pour entire amount into a medium size bowl.Spoon 3 tablespoon of mixture onto the eggroll wrapper and fold acording to directions.Brush egg white onto each eggroll.Bake 15 minutes at 375.Number of Servings: 16Recipe submitted by SparkPeople user WESTPHILLYLADY.

The nutritional information for Chicken Eggrolls is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 138.2

• Total Fat: 1.7 g
• Cholesterol: 7.2 mg
• Sodium: 503.9 mg
• Total Carbs: 24.9 g
• Dietary Fiber: 2.7 g
• Protein: 6.4 g

Chicken Eggrolls is Asian cuisine.

The dietary needs meet for Chicken Eggrolls is Low Fat