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Chicken Eggrolls

Chicken Eggrolls
Yields8 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
 1 cup Shredded Cabbage
 ½ cup Shredded Carrots
 ½ cup Bean Sprouts
 2 oz Shredded Chicken Breast, Cooked
 1 tbsp Soy Sauce
 Pinch of Salt
 Pinch of Pepper
 Pinch of Garlic Powder
 8 Pieces of Eggroll Skins
 Cooking Spray
1

Preheat oven to 300 degrees Fahrenheit.

2

Mix cabbage, carrots, bean sprouts, and chicken with soy sauce and spices. Divide the mixture into 8 parts.

3

Fill the egg roll skin with the mixture and roll it to form the egg roll. Seal the ends with water or egg white.

4

Spray the rolls with cooking spray for 1-2 seconds.

5

Arrange the roll on a baking tray sprayed with cooking spray.

6

Bake each side for 7 minutes or until they turn golden brown.

Chef's Tip:

1. Low sodium soy sauce can be used instead of regular soy sauce to reduce the amount of sodium in the recipe.
2. The eggrolls can also be made in an airfryer instead of the oven.


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Nutrition Facts

Serving Size 1 roll (55g)

Servings 8


Amount Per Serving
Calories 100Calories from Fat 41
% Daily Value *
Total Fat 4.5g7%
Saturated Fat 0g
Trans Fat 0g
Cholesterol 10mg4%
Sodium 300mg13%
Potassium 25mg1%
Total Carbohydrate 13g5%
Dietary Fiber 0.7g3%
Sugars 1g
Protein 4g8%

Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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