Skinny Egg Rolls
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- 1 tsp vegetable oil (plus 1 tbsp if you fry them)
- 1/2 lb 95% lean ground chicken
- 1/2 cup onion, diced
- 1 U carrot, shredded
- 2 cups cabbage, shredded
- 1 U clove garlic, minced
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1/2 tsp ginger powder
- 12 U egg roll wrappers
- 1/4 cup cilantro (or basil)
Heat vegetable oil in a medium pan. Add the ground chicken, onion, and garlic and cook for 3-5 minutes until it begins to brown. Add the cabbage and carrots and cook for an additional 3-5 minutes until they begin to soften. Stir in the oyster sauce, soy sauce, and ginger powder and cook for 2-3 minutes to let flavors combine. Make sure the chicken is fully cooked.
Allow mixture to cool slightly. Optional: Stir the cilantro into the mixture.
To assemble the egg rolls, place about 1/3 cup of the mixture in the center of the egg roll wrapper. Fold according to the directions on the package – basically pulling one corner over the filling, folding in the sides, and then rolling. Moisten the corner with water to close the egg roll.
Option 1 – Baking the Egg Roll: Preheat your oven to 400 degrees. Bake the egg rolls for 12-15 minutes until they begin to brown, flipping them once. Then, to crisp up the outside more, place under the broiler for 1-2 minutes per side to get a nice crunchy exterior.
Option 2 – Frying the Egg Roll: Heat 1 tbsp vegetable oil over medium heat. Add 4-5 egg rolls at a time and quickly fry the outside. Using tongs turn them as needed. Be careful because they cook very fast and can easily burn. You want to turn them as soon as they begin to brown and bubble. They are 2 pointsplus each, or 7 pointsplus for 3 if you fry them.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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