Baked Teriyaki Chicken Egg Rolls
Prep: 35 minutes plus cooling
Bake: 25 minutes • Serves: 10
2 teaspoons canola oil
2 cloves garlic, minced
1 pound ground chicken
1 package (16 ounces) coleslaw mix
1/3 cup lower sodium teriyaki sauce
1/3 cup chopped green onions
20 egg roll wrappers
Less-sodium soy sauce and/or sweet red chili sauce for serving (optional)
1.Preheat oven to 400°; spray rimmed baking pan with cooking spray. Heat oil in large, deep skillet over medium-high heat. Add garlic, cook 2 minutes or until fragrant, stirring frequently. Add chicken; cook 8 minutes or until browned, breaking up chicken with side of spoon.
2.Reduce heat to medium. Stir in coleslaw and teriyaki sauce; cook 5 minutes or until coleslaw is heated through and tender, stirring occasionally. Remove from heat and stir in onions; cool 10 minutes.
3.Place wrappers on work surface with 1 corner of each facing you; place about 1/4 cup chicken mixture in center of each wrapper. Brush edges of wrappers with water; fold bottom corner over filling, roll up tightly twice, fold in sides and roll up tightly. Place on prepared pan; spray generously with cooking spray.
4.Bake egg rolls 15 minutes; turn and bake 10 minutes or until golden brown and crisp. Serve with sauces for dipping, if desired.
Approximate nutritional values per serving (2 egg rolls):
213 Calories, 5g Fat (1g Saturated), 39mg Cholesterol,
443mg Sodium, 28g Carbohydrates, 1g Fiber, 13g Protein