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Ingredients
- 1 pound boneless, skinless chicken breasts cut into thin strips
- 2 large bell peppers (any color) cut into thin strips
- 1 medium onion, sliced thinly
- 2 Tablespoons soy sauce
- 1 clove garlic, minced
- 1 teaspoon freshly grated ginger
- 12 egg roll wrappers
- oil for frying
Directions
- Heat a large pan over medium-high heat and add 2 Tablespoons oil. Cook chicken strips just until no longer pink. Push to one side of pan. Add pepper and onion and cook for 5 minutes, stirring often.
- Add soy sauce, garlic and ginger and stir well. Cook until most liquid has evaporated.
- Remove from heat and cool for 15 minutes. This is important; adding hot ingredients to the egg roll wrappers will cause them to break down and leak.
- Once cooled, lay several strips of chicken, onion and peppers in the center of an egg roll wrapper that has been laid on a surface with one point toward you.
- Fold the right point over and under the filling.
- Fold the top and bottom points down and roll from right to left, securing the left point with a touch of water.
- Repeat with all wrappers and filling. Heat 1/2 inch of oil in a skillet over medium heat. Fry egg rolls, turning over once during cooking, until golden brown. Drain on paper toweling.
- Note: These can be baked in the oven at 350 degrees F for 10-12 minutes or until browned.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 6 servings | |
| Calories 265 | |
| Calories from Fat 16 | 6% |
| Total Fat 1.73g | 2% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.02g | |
| Cholesterol 34mg | 11% |
| Sodium 701mg | 29% |
| Potassium 311mg | 9% |
| Total Carbs 41.9g | 11% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.68g | 2% |
| Protein 18.61g | 30% |
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