Homemade Baked Egg Rolls

Growing up, we rarely ordered takeout.  Right now you’re probably thinking “oh good, they cooked at home and had healthful meals.”   Well, not really. Reality is that we lived just outside of the delivery radius for most restaurants.   That being said, I learned to make things myself rather than rely on delivery.

This made the way for cooking healthy versions of takeout favorites:  like egg rolls! I know, i know, egg rolls are not a dessert and that’s what I usually post on this site.  But the filling IS just slightly sweet, so it totally fits here.  Now you have no more excuses for eating fried and fatty egg rolls. It takes the same amount of time to make these as it would to wait for the delivery person to make it to your door.

Baked Egg Rolls

Makes 6 egg rolls

  • 4 cups bagged cole slaw greens (shredded cabbage and carrots)
  • 1 garlic clove, minced
  • 2 tsp canola oil
  • 1 4.5oz can cooked chicken breast, drained and shredded
  • 4 tsp cornstarch
  • 1 Tbsp water
  • 1 Tbsp low sodium soy sauce
  • 1 tsp canola oil
  • 1 tsp brown sugar
  • 1 pinch red pepper flakes
  • 6 egg roll wrappers

Preheat oven to 425 F.

Heat 1 Tbsp canola oil in a large skillet over medium-high heat.

Add cole slaw mix and allow to cook over medium heat until slightly wilted.  Add garlic and continue to cook 1-2 minutes, stirring occasionally.

Add chicken and heat through.

In a small bowl, whisk together cornstarch, water, 1 tsp canola oil, soy sauce, brown sugar, and pepper flakes.

Add sauce to skillet and stir to combine.  Allow mixture to heat thoroughly.

Lightly spray a baking sheet with nonstick cooking spray. On a dry, flat surface, lay out an egg roll wrapper. Place a few tablespoons of the filling mixture onto the lower 1/3 of the wrapper.  Fold wrap over mixture, dampen sides with water and fold the sides in over the mixture.  Finish rolling the egg roll, dampening edges to seal.

Place egg roll seam-side down on the baking sheet.  Repeat with all egg roll wrappers.  Lightly spray the tops of the egg rolls with nonstick cooking spray to aide in browning.

Bake 10-12 minutes or until golden brown.  Cool slightly on a baking rack before serving.

 

Estimated Nutrition Information (2 rolls):  249 Calories, 5.8g Fat, 33g Carbs, 2.4g Fiber, 4.7g Sugar, 16.7g Protein

Also has 40% DV of Vitamin A and 43% DV Vitamin C!

**Compared to nutrition info of Panda Express’ egg rolls (2 rolls): 400 calories, 24g Fat, 32g Carbs, 4g Fiber, 4g Sugar, 16g Protein

 

Simple and delicious….a wonderful combination! So next time you’re craving your favorite takeout, try making these instead for a healthy alternative. Be sure to store all leftovers in the fridge and use within a few days.  Heads up: the egg roll wrappers get a little sticky in the fridge since they’re not fried.  Still super yummy, though. 🙂

Question of the day:  What is your favorite time to order takeout food?  Rainy day, movie night, …all of the above?

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