Saturday, August 11

Egg Rolls

I absolutely adore the taste of egg rolls yet always thought they would be a pain to make...not true! I searched the web for a while looking for something moderately healthy, baked and easy enough to make for a weekday supper. I didn't find one particular recipe that shouted "Make me!" and so I decided to try some experimenting in the pantry and came up with this tasty, inexpensive and easy meal.

2 boneless skinless chicken breasts
1 bag of coleslaw mix
2 medium carrots shredded
1 t ginger, divided
1/4 t black pepper
1/2 t garlic powder
2 garlic cloves minced
1 T soy sauce
1 pkg egg roll wrappers
Canola oil

Cut chicken into small pieces, Heat 2 T oil in a Wok or skillet. Saute chicken with garlic cloves, 1/2 t ginger and soy sauce. Meanwhile, combine coleslaw and shredded carrots with the black pepper, garlic powder and remaining ginger. Remove chicken from pan when cooked through and saute coleslaw mixture for about 3 min or until slightly crisp tender. Add slaw mixture to the cooked chicken and set aside.

If folding egg rolls are intimidating, take a look at the picture below courtesy of

I suggest placing about 2 heaping tablespoons of the mixture in the middle of the wrapper and sealing the edges with a little water.

Pour about 1-2 t of canola oil on your baking sheet. Brush tops of egg rolls with additional canola oil before baking at 375F for 20-25min. To ensure that your rolls have an even crisp flip rolls half-way through baking.

Lastly...Eat Up! Serve with fried rice and your favorite dipping sauce.

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