Baked Chicken Egg Rolls
These Baked Chicken Egg Rolls are loaded with lean chicken and fresh veggies and baked for a healthier version of a traditional egg roll.
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Servings: 12 Egg rolls
Calories: 102kcal
Ingredients
- ½ lb minced chicken breast
- 12 egg roll wrappers
- 2 c red cabbage shredded
- 1 c carrots shredded
- 1 c red radish shredded
- ¼ c cilantro optional
- 2 tbsp scallions
- 4 garlic cloves chopped
- 2 tsp ginger finely grated
- 2 tbsp canola oil
- 1 tbsp oyster sauce
- 2 tsp soy sauce low sodium
- 1 tsp fish sauce
- ¼ tsp kosher salt
- ¼ tsp white pepper
- cooking spray
Instructions
- In a skillet over medium heat add the canola oil. Allow the oil to heat and add the minced chicken, scallion, garlic, ginger, salt, and white pepper. Mix well and allow to cook controlling the heat.
- Cook about ¾ths of the way and add the cabbage, carrots, and radish. Stir then add the oyster, soy, and fish sauce. Toss to blend and allow to cook another 2 minutes. Top with cilantro and turn off the heat to cool.
- Divide the filling evenly between the wrappers. About 1 ½ tbsp each. To fold the egg rolls, follow the instructions on the package or see the tutorial above and line on a baking sheet. Generously spray the egg rolls with cooking spray of brush with canola oil.
- Bake in a 425 degree preheated oven for 15-20 minutes or until they brown and the edges crisp.
Air Fryer Method
- To make chicken egg rolls in the air fryer, line the air fryer tray with the rolls without overcrowding. Set the temp to 390 degrees for 6-8 minutes before turning and cooking for 4-6 minutes more.
Nutrition
Serving: 0g | Calories: 102kcal | Carbohydrates: 12g | Protein: 6g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 13mg | Sodium: 376mg | Potassium: 203mg | Fiber: 1g | Sugar: 2g | Iron: 0.8mg