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Best Egg Rolls

1 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
pounds 1 to 1 1/2 boneless chicken breast
Soy sauce
1 tsp sugar
1 tsp cornstarch
1/4 tsp salt
1 good size onion
1 good size pepper
Cabbage
1 carrot
2 Tbsp oil
1 pkg bean sprouts
Egg roll wrappers
Oil to fry in
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Let's Make It
1
Bake chicken at 350°F for about 30 minutes until no pink. Cut into cubes, shake a few shakes of soy sauce over chicken, sprinkle with sugar and cornstarch and set aside.
2
While chicken is cooking, chop onion, pepper, and cabbage. Shred carrot. Put 2 Tbsp. of oil in pan and saute vegetables, once they are translucent add bean sprouts and sprinkle generously with soy sauce. Let sprouts cook down till soft, about 10 minutes at med heat, and then drain very well in colander. After well drained, add chicken back in and heat everything thru for about 10 minutes, drain again.
3
Take egg roll wrappers and separate, put heaping Tbsp. of mixture in center and follow directions for wrapping on package. Heat oil up and deep fry for a few minutes on each side. Watch carefully. Drain on paper towels.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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