Chicken Egg Rolls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked chicken egg rolls filled with cabbage, carrots, mushrooms, and aromatic seasonings. Crispy and light without deep frying, these are easier and healthier than traditional versions.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 14- 1 teaspoon sesame oil
- 2 teaspoons olive oil
- 4 cloves garlic (minced)
- 2 teaspoons minced fresh ginger (I shred it on my box grater)
- 1 lb ground chicken breast
- 1 cup finely shredded green cabbage
- ¼ cup finely shredded carrots
- ¼ cup chopped bean sprouts
- 1 cup finely chopped shitake mushrooms
- 2 medium scallions (diced)
- 3 tablespoons Hoisin sauce (found by the other Asian sauces in your grocery store)
- 14 egg roll wrappers (these are larger than wonton wrappers and different than spring roll wrappers)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 186mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 62mg
- Calcium
- 15mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 186MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.