Give ordinary egg rolls a fun makeover with our Chicken Egg Roll in a Bowl recipe. In addition to amazing flavor, the crunchy coleslaw in this Chicken Egg Roll in a Bowl recipe is a good source of Vitamin C.
What You Need
Original recipe yields 4 servings
4 won ton wrappers
2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into thin strips
2 tsp. minced gingerroot
1/3 cup KRAFT Asian Toasted Sesame Dressing, divided
6 cups coleslaw blend (cabbage slaw mix)
1 tsp. lite soy sauce
2 green onions, sliced, divided
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Let's Make It
Heat oven to 375°F.
Cut won ton wrappers in half, then cut each piece crosswise into 1/4-inch-wide strips. Spread onto rimmed baking sheet sprayed with cooking spray; spray lightly with additional cooking spray.
Bake 3 to 4 min. or until crisp and lightly browned. Cool.
Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken; cook 4 to 5 min. or until done, stirring frequently. Add ginger and 1 Tbsp. dressing; cook and stir 1 min. Add coleslaw blend; cook 2 to 3 min. or just until wilted, stirring frequently. Remove from heat. Stir in remaining dressing, soy sauce and half the onions.
Spoon chicken mixture into serving bowl; top with remaining onions and won ton strips.
Substitute one of the following for the won ton strips: sesame sticks, chow mein noodles or chopped PLANTERS Peanuts.
Substitute 2 cups shredded rotisserie chicken for the fresh chicken breast strips. Heat oil in skillet as directed. Add shredded chicken; cook 2 to 3 min. or until heated through, stirring frequently. Continue as directed.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.