Quick & Easy Crispy Baked Egg Rolls

These low-fat crispy appetizer egg rolls have ground turkey instead of ground pork and are baked not fried.Chinese take-out can be high in sodium, fat and calories, so these crispy appetizers are a nice alternative.

Quick and Easy

Prep/Total Time: 30 min.

Yield: 8 Servings

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Ingredients

1-1/3 cups chopped fresh broccoli stir-fry vegetable blend

1 cup shredded cooked chicken breast

4-1/2 teaspoons reduced-sodium soy sauce

2 teaspoons sesame oil

2 garlic cloves, minced

1/2 teaspoon ground ginger

8 egg roll wrappers

Directions

• In a small bowl, combine the first six ingredients.
• Place 1/4 cup chicken mixture in the center of one egg roll wrapper.
• Fold bottom corner over filling; fold sides toward center.
• Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling.
• Place seam side down on a baking sheet coated with cooking spray. Spray tops of egg rolls with cooking spray.
• Bake at 425° for 10-15 minutes or until lightly browned. Serve warm. Refrigerate leftovers. Yield: 8 egg rolls.

Nutrition Facts:

• 1 egg roll equals 140 calories, 2 g fat (trace saturated fat), 16 mg cholesterol, 315 mg sodium, 21 g carbohydrate, 1 g fiber, 9 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable