Party

Baked Chicken Egg Rolls is for Dinner.

Baked Chicken Egg Rolls takes 30 minutes to prepare.

Baked Chicken Egg Rolls takes 25 minutes to cook.

Baked Chicken Egg Rolls makes 8 servings.

The ingredients for Baked Chicken Egg Rolls are:

3 C bagged coleslaw mix, divided
1/4 C sliced water chestnuts (about 10 slices)
1/4 C green onions
2 tea canola oil
1 T minced ginger
4 cloves garlic, minced
1/4 C grated onion
1lb ground chicken (boneless, skinless chicken breast, ground)
1/4 t kosher salt
2 tea low sodium soy sauce

1 package egg roll wrappers
Non-Stick Cooking Spray

Here is how you make Baked Chicken Egg Rolls:

Preheat oven to 425 Degrees. Spray a baking sheet with non-stick cooking spray. Set aside.In a food processor, combine 1 C of the bagged coleslaw, water chestnuts, and green onions. Pulse about 12 times or until ground into small pieces. Set aside.Mince garlic cloves and ginger. Grate onion until you have 1/4 C. In an extra large skillet on the stove top heat canola oil. Leave temperature at medium-high. Add the minced ginger, minced garlic, and grated onion. Saute for 2-3 minutes or until tender. Add the ground chicken and kosher salt. Cook until chicken is no longer pink.Add cabbage mixture to skillet along with the 2 C additional coleslaw mix. Saute for 2 minutes and then add soy sauce. Cook one minute longer and then remove from heat. Place 3-4 T filling in each egg roll wrapper and roll to seal. Place on baking sheet and spray the tops lightly with cooking spray. Bake in preheated oven for 20-25 minutes or until browned on the edges. (If under-baked, egg rolls will be chewy!) Let cool for 5-10 minutes before serving. Makes 14-16 egg rolls

The nutritional information for Baked Chicken Egg Rolls is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 233.6

• Total Fat: 2.2 g
• Cholesterol: 10.9 mg
• Sodium: 659.0 mg
• Total Carbs: 41.1 g
• Dietary Fiber: 1.7 g
• Protein: 9.0 g

Baked Chicken Egg Rolls is Asian cuisine.

The dietary needs meet for Baked Chicken Egg Rolls is Low Fat