2/3 cup chopped celery
2/3 cup chopped carrot
1/2 green pepper diced
2 cups shredded cabbage
1/2 teasp. olive oil
2/3 cup chopped onion
1 teasp. minced, peeled fresh ginger
2 garlic cloves, minced
2 large chicken breast (Costco's teriyaki chicken breasts work well too)
1 1/2 Tbsp. low-sodium soy sauce
1/4 teasp. black pepper
14 egg roll wraps
egg white
cooking spray
sauce:
3/4 cup low sodium soy sauce
6 Tblsp. rice vinegar
2 Tbsp. dark sesame oil
1 Tbsp. minced peeled fresh ginger
1/3 cup thinly sliced green onions
preheat oven 425.
combine celery, carrots and cabbage. cover with plastic wrap and microwave 5 minutes. Drain
Heat oil in skillet, medium heat. Add onion, green pepper, garlic and ginger. saute 2 minutes. remove from heat, stir in cabbage mixture, soy sauce and pepper. cover and chill 15 minutes.
1 egg roll at a time. Spoon 3 Tblsp. misture into center. Fold like burrito, moisten corners with egg white.
Coat with cooking spray seam side down on baking sheet. Bake at 425 for 18 minutes.
Dip in sauce.
WW points: 3 egg rolls= 5 points
1 comment:
I have a quick and easy egg roll recipe. I am going to have to pull mine out to compare. I like making them a day or two in advance because they seem to lose the air in them and are sealed tighter. Not to mention, it makes for quick cooking the day of.
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