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Chicken Egg Rolls One Star

Chicken Egg Rolls

Get Ready

Servings: Serves 6

Prep Time: 37 minutes

Cook Time: 32 minutes

Ingredients: Add ingredients to List

vegetable cooking spray
8 oz. boneless, skinless chicken breast, pounded to 1/4 inch thickness
3 cups bagged coleslaw mix
1 cup shredded carrots
8 shiitake mushrooms, stems removed, finely chopped
1/8 tsp. salt
1/4 tsp. freshly ground black pepper
2 tsp. sesame oil
1 tsp. minced garlic
1 tsp. grated fresh ginger
2 Tbsp. reduced sodium soy sauce
12 large square egg roll wrappers
duck sauce, sweet-and-sour sauce, sweet chili sauce, or Chinese hot mustard (optional)

directions:

1. Heat a large skillet, sprayed with cooking spray, over mediumhigh heat. Add chicken. Cook until just cooked through, about 3 to 4 minutes per side.
2. While chicken cooks, in a large bowl combine coleslaw, carrots, and mushrooms.
3. Transfer chicken to a cutting board and let cool slightly. Finely chop and sprinkle with salt and pepper.
4. Return skillet to medium-high heat. Add oil, garlic, and ginger. Cook until fragrant and lightly browned, about 1 minute. Add the veggie mixture to the skillet. Cook until veggies have slightly softened, about 3 to 4 minutes.
5. Add chopped chicken to the skillet, along with soy sauce. Stir until well mixed and heated through, about 2 minutes. Remove from heat and cool for 15 to 20 minutes.
6. Preheat oven to 375 degrees F. Spray a baking sheet with cooking spray or line with parchment paper.
7. Once mixture has cooled, assemble the egg rolls. Set a small bowl of water on a work surface. Lay out 1 egg roll wrapper. Spoon 1/3 cup of mixture onto the bottom third of the wrapper. Fold in the left and right sides toward the middle of the mixture. Roll wrapper from the bottom, over mixture, continuing until it resembles a roll. Secure end by dipping your fingers in water and running along the edge to seal. Be sure to use enough water so roll seals well. Place seam side down on baking sheet. Repeat with remaining wrappers. Spray tops of egg rolls with cooking spray.
8. Bake until crispy and lightly browned, about 20 to 23 minutes
9. Serve warm and, if desired, with your choice of dipping sauce.
Source: Hannaford fresh Magazine, May June 2015

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Quantity Ingredients  
vegetable cooking spray  
8 oz. boneless, skinless chicken breast, pounded to 1/4 inch thickness  
3 cups bagged coleslaw mix  
1 cup shredded carrots  
8 shiitake mushrooms, stems removed, finely chopped  
1/8 tsp. salt  
1/4 tsp. freshly ground black pepper  
2 tsp. sesame oil  
1 tsp. minced garlic  
1 tsp. grated fresh ginger  
2 Tbsp. reduced sodium soy sauce  
12 large square egg roll wrappers  
duck sauce, sweet-and-sour sauce, sweet chili sauce, or Chinese hot mustard (optional)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 130 kcal (6%)
Calories from Fat 27 kcal (0%)
Total Fat 3 g (4%)
Saturated Fat 1 g (2%)
Cholesterol 30 mg (10%)
Sodium 370 mg (15%)
Total Carbohydrates 13 g (4%)
Dietary Fiber 2 g (8%)
Protein 13 g (21%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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