Healthier-than-Egg Rolls
Frying anything at home is a little intimidating for me, but I love eggrolls. With this recipe, I've figured out a way to get the best part of the eggroll—without the mess. This can be used to stuff eggroll wrappers, but we love it on its own, too. —Sue Mitchell, Leakey, Texas
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 2 garlic cloves minced
- 1 medium onion chopped
- 1 teaspoon minced fresh gingerroot
- 1 tablespoon sesame oil
- 2 tablespoons reduced-sodium soy sauce
- 1 pound lean ground chicken
- 1 package (14 ounces) coleslaw mix
- 1-1/2 cups sliced fresh mushrooms
- 3 cups hot cooked brown rice
- 1/2 cup sweet-and-sour sauce
- wonton strips optional
- Carbohydrate 44.9085266095156 g
- Cholesterol 97.8023595508048 mg
- Fat 14.1279176831006 g
- Fiber 3.19472488715577 g
- Protein 24.6366560468952 g
- Saturated Fat 3.40777457467473 g
- Serving Size 1 1 servings. (318g)
- Sodium 353.968964164897 mg
- Sugar 41.7138017223599 g
- Trans Fat 1.05721624067463 g
- Calories 407 calories
In a large skillet, cook and crumble chicken with mushrooms, onion, garlic and ginger over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in soy sauce., Add coleslaw mix; cook and stir until wilted, 3-4 minutes. Stir in sesame oil. Serve with rice and sweet-and-sour sauce. If desired, top with wonton strips.
