Baked Eggrolls
Phyllo dough makes these eggrolls easy to roll—try with a side of rice.
Makes
Serving size
Ingredients
1 tablespoon vegetable oil
2 teaspoons ginger, minced (or ½ teaspoon dried)
2 teaspoons garlic, minced (about 2 cloves)
4 cups cabbage (napa or Chinese), rinsed and shredded
2 cups carrots, peeled and sliced thinly on an angle (julienned)
2 cups grilled boneless, skinless chicken breast, cut into strips (about 4 small breasts) (Leftover Friendly)
1 teaspoon lite soy sauce (low sodium recommended)
8 phyllo dough sheets
Nonstick cooking spray
2 teaspoon sesame oil (optional)
Instructions
- Preheat oven to 400ºF.
- Heat vegetable and sesame oils (if using) in a large wok or sauté pan over medium heat.
- Add ginger and garlic. Stir fry quickly, about 30 to 45 seconds.
- Add cabbage and carrots. Continue stir frying until the cabbage is soft, about 2 to 3 minutes.
- Add chicken and soy sauce. Toss well and heat through.
- Remove mixture from the pan, and place in a large colander to drain.
- To assemble eggrolls, cover layers of phyllo with a damp cloth to stay moist. Place one sheet of phyllo dough on a cutting board. Spray it lightly with cooking spray.
- Top with another layer of phyllo dough, and spray again. Repeat for a total of four layers. Prepare a second stack with the remaining four layers.
- Cut layered dough into four squares. Divide filling evenly (about 1 cup portions) into the center of each stack of squares. Fold one corner of the square into the middle (on top of the filling). Fold in the two sides and roll the eggroll over so the folded parts are on the bottom.
- Place the rolls on a nonstick baking sheet, and bake for 15 to 20 minutes, or until brown and crisp and chicken is reheated. Serve immediately.
Cooking Tip
For guidance (with photos) on how to fold an eggroll, see the NHLBI’s FAQs in Cooking Resources.
Recipe Contributed by the National Heart, Lung, Blood Institute; Delicious Healthy Dinners
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