These Baked Chicken and Vegetable Egg Rolls are quick, easy, flavor packed, healthy, fun, frugal, adaptable, customizable and freezable. That’s a lot of words for a little pocket of goodness.
I baked these because I did not have enough oil to fry them. Since these crisp up so quickly frying is actually not as unhealthy as you might think. Follow the directions on the egg roll wrappers.
If you want to save them in the freezer for a later meal, just under cook them slightly, freeze in a zip to lock bag then defrost and bake until crisp again.
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Chicken and Veggie Egg Rolls
- 1 pound chicken breast or thighs (cut into very thin strips)
- 1 tablespoon olive oil
- 1/2 cup onion (thinly sliced)
- 2 cloves garlic (minced)
- 1-2 tablespoon fresh ginger (minced)
- 1/2 cup oyster sauce
- 2 cups cabbage (thinly sliced)
- 2 carrots (shredded or cut into matchsticks)
- 1 package egg roll wrappers
- non stick cooking spray
- Preheat oven to 425 degrees. Spray a baking sheet with non-stick cooking spray.
- In a large skillet heat olive oil over medium high heat. Saute onions, garlic and ginger until onions begin to turn translucent.
- Add chicken strips and cook until most of the pink is gone.
- Add oyster sauce and cook on medium for 1 minute.
- Add cabbage and carrots and cook for a few more minutes until the cabbage begins to soften (cook longer if you like softer vegetables)
- Place an egg roll wrapper as a diamond in front of you. Add a few tablespoons of filling horizontally in the center.
- Fold the bottom up, then sides in, then roll tightly. Place seam side down on the prepared baking sheet. Finish with remaining ingredients. Spray egg rolls with cooking spray.
- Bake at 425 until crispy, about 15 minutes.
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