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Egg Rolls With Green Chile and Chicken Recipe - Healthy Cooking Demo

Nutrition Facts

Yield: 12 egg rolls, Portion: 2 egg rolls, 1 Tbsp dipping sauce
    • Calories: 319
    • Fat: 4g
    • Saturated Fat: 2g
    • Cholesterol: 39mg
    • Sodium: 308mg
    • Carbohydrates: 60g
    • Fiber: 1g
    • Protein: 15g
* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe's nutritional content

Egg Rolls With Green Chile and Chicken Recipe

Heart Healthy Recipe
Far East meets American West in this easy Tex Mex egg roll recipe. Dip these crispy egg rolls in the jalapeño-honey dipping sauce for an appetizer your guests of all zip codes will love.

Ingredients

  • Egg Rolls

    • 1 1/2 cups chopped cooked skinless boneless chicken breast
    • 1/2 cup fat free sour cream
    • 1/3 cup shredded Mexican cheese blend
    • 1 can (4 oz) diced green chiles
    • 2 Tbsp chopped fresh cilantro leaves
    • 1 tsp ground cumin
    • 12 won ton wrappers

  • Dipping Sauce

    • 1 cup honey
    • 3 Tbsp chopped pickled jalapeños
    • 1 Tbsp white vinegar

Preparation

  • Egg Rolls

    • Preheat oven to 400 degrees and coat a baking sheet with nonstick cooking spray.
    • In a large bowl, combine chicken, sour cream, cheese, green chilies, cilantro and cumin. Mix well.
    • Arrange wonton wrappers on a flat surface. Place 1 1/2 tablespoons in each wrapper and roll up, folding in the sides. Wet your finger with water and run along the edges to seal. Place egg rolls on baking sheet and spray tops with cooking spray. Bake about 10 minutes and flip over. Bake another 10 minutes until golden brown.

  • Dipping sauce

    • In a small bowl, combine honey, jalapeños and vinegar. Mix well with a spoon or whisk. Serve immediately.

Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010
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