As I'm sure you know by now that we are big fans of Chinese food at our house. We've also been much better at calorie counting and portion control the past little while. I think the recipe is a good marriage of both those things. These baked egg rolls are much lighter than traditional fried egg rolls, and they still have that nice crisp exterior. I hope you like them as much as we did!
I have a recipe posted for a chicken filling for lettuce wraps. This is the same filling I used for these egg rolls, I just added some green bell pepper.
1/2 lb. chicken breasts or chicken tenderloins
1 cup plus 1 Tbsp. Lawry's teriyaki marinade
1 carrot, julienned
1 green pepper, diced
2 cups cabbage, sliced into thin ribbons
1 clove garlic, finely minced
1/4 onion, chopped
egg roll wrappers (this recipe made 14 egg rolls)
Marinate chicken in 1 cup Lawry's teriyaki marinade for 1 hour. Cook chicken in a skillet over medium-high heat. Halfway through cooking add the garlic and onion. Once finished cooking remove chicken, garlic, and onion. Let cool slightly and then shred. I left my chicken in fairly good sized pieces, I didn't want the chicken to get lost in the rest of the veggies. Add 1 Tbsp. teriyaki marinade, shredded chicken, garlic, onion, carrot, and cabbage to skillet and cook until evenly coated with sauce and the cabbage and carrots are slightly softened, but still have a slight crunch. Lay out an egg roll wrapper, turn it so that a point is towards you. Spoon some of the chicken and veggie mixture onto the bottom portion of the egg roll wrapper. Brush a tiny tiny amount of water on the two edges of the egg roll wrapper that are furthest from you. Take the point closest to you and start to roll up the egg roll. Roll part way, tuck in the sides, and then finish rolling up. Place rolled egg rolls seam side down on a baking sheet that has been lined with tin foil and sprayed with cooking spray. Bake at 425 degrees for 12-15 minutes or until golden brown and crisp. Enjoy warm!