Chicken Egg Roll
Recipe Type:
Standard
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 5 |
| Serving Size | 3.53 oz |
Ingredients
10.59 oz
Ground Chicken
10 pieces
egg roll wrappers
7.06 oz
cabbage
3.53 oz
Carrots
1.77 oz
Green Onions
2 tbsp
soy sauce
1 tsp
sesame oil
1 tsp
garlic powder
1 tsp
ginger powder
1 c
vegetable oil
Directions
Step 1
In a large skillet, cook the ground chicken over medium heat until browned. Drain excess fat.
Step 2
Add the cabbage, carrots, and green onions to the skillet. Cook for an additional 5 minutes, or until the vegetables are tender.
Step 3
Stir in the soy sauce, sesame oil, garlic powder, and ginger powder. Cook for 1 minute, then remove from heat.
Step 4
Place a spoonful of the chicken and vegetable mixture onto each egg roll wrapper. Fold the sides over the filling, then roll tightly.
Step 5
Heat vegetable oil in a deep pan or fryer to 375°F (190°C). Fry the egg rolls until golden brown, about 3-4 minutes per side. Drain on paper towels.
Nutrition Facts
Fat:
10 g
(90
kcal)
Protein:
15 g
(60
kcal)
Carbohydrates:
20 g
(80
kcal)
| Calories | 7.06 kcal | 0.35% |
| Vitamin A | 0.353 IU | 0.04% |
| Monounsaturated Fat | 0.1412 g | 0% |
| Saturated Fat | 0.0706 g | 0.06% |
| Fat | 0.353 g | 0.25% |
| Carbohydrates | 0.706 g | 0.14% |
| Sodium | 17.65 mg | 3.53% |
| Fibers | 0.0706 g | 0.19% |
| Sugars | 0.0706 g | 0% |
| Protein | 0.5295 g | 0.62% |
| Vitamin C | 0.706 mg | 0.78% |
| Calcium | 0.1412 mg | 0.03% |
| Iron | 0.353 mg | 0.07% |
| Potassium | 10.59 mg | 2.12% |
| Alcohol | 0 g | 0% |
| Cholesterol | 1.765 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0.0353 mcg | 1.47% |
| Vitamin E | 0.0706 mg | 0.47% |
| Zinc | 0.0353 mg | 0.01% |
| Selenium | 0.353 mcg | 0.07% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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