FAYE'S CHICKEN AND CABBAGE EGG ROLL
By
Faye Glory
@fayeglory
1
THIS IS MY HUBBY'S RECIPE. THESE ARE WAY BETTER THAN YOU CAN GET IN THE CHINESE RESTAURANTS. THEY ARE LOW FAT AND LOW CARB. KIDS LOVE THEM TOO. CAN'T EAT JUST ONE, SO HAVE THREE WITH A SALAD AND EGG DROP SOUP. EACH EGG ROLL HAS ONLY 86 CALORIES SO 3 WOULD ONLY BE 258 CALORIES. CAN FREEZE THE EXTRAS AND REHEAT IN OVEN OR MICROWAVE.ENJOY!
Ingredients
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12 ozchicken breast, no skin, 12 ounces diced small
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1/4 cmoores teriyaki marinate sauce, 1/4cup
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1 cgreen peppers (bell peppers), 1 cup, chopped
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1 conions, raw, 1 cup, chopped
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1 ccarrots, raw, 1 cup, chopped
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2 stickgreen onion 2, chopped fine
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2 ccabbage, fresh, 2 cup, shredded
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1/4 tspginger, ground, 1/4 tsp
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·salt and pepper to taste
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2 cbean sprouts, 2 cup
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1, 20 per pkgwonton wrappers (includes egg roll wrappers), 20 wrapper, wonton (3-1/2" square)
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·canola oil, for frying
How to Make FAYE'S CHICKEN AND CABBAGE EGG ROLL
- AFTER YOU SHREDDED AND CHOPPED EVERYTHING. MARINATE CHICKEN IN THE TERIYAKI SAUCE AND THROW ALL SAUCE IN THE PAN WHEN YOU COOK THE CHICKEN IN PAN SPRAYED WITH PAM COOKING OIL. UNTIL COOKED BUT NOT OVER COOK. SWEAT DOWN THE REST OF THE VEGETABLES IN THAT SAME PAN AFTER YOU TAKE THE CHICKEN OUT. WHEN ALL VEGGIES ARE SWEATED DOWN MIX CHICKEN WITH VEGGIES AND SPRINKLE THE GINGER OVER MIXTURE. MIX WELL. PUT 2 TABLESPOONS OF VEGGIE MIXTURE ON THE EGG ROLL WRAPPER AND ROLL TIGHTLY. MOISTEN DOWN THE EDGE OF WRAPPER SO IT WILL STICK TO ITSELF AND STAY CLOSED AND ROLLED. AFTER ALL IS ROLLED FRY THEM IN A SKILLET WITH OIL. ""BE SURE THE OIL IS VERY HOT"" BEFORE PUTTING EGG ROLLS IN.. THESE HOLD VERY LITTLE OIL. DRAIN EGGS ROLLS ON PAPER TOWELS.
- Holds only about 3 Tablespoons of oil after they are all cooked.
