Recipes / Lunch

Baked Chicken and Vegetable Spring Rolls - Lunch Version

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Baked Chicken and Vegetable Spring Rolls - Lunch Version

Abbi
The Cook
8 Servings
10 Ingredients
8 Comments

Filled with tender chicken and gently sautéed carrots, cabbage, and bean sprouts these baked spring rolls make a light and satisfying lunch you can reheat easily. Soy sauce and Sriracha season these golden, crispy rolls for a meal that packs umami and spice.

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8 Servings
10 Ingredients
8 Comments

Ingredients

  • 1 tablespoon Olive Oil
  • 2 cups grate Carrot
  • 2 cups shred Cabbage
  • 15 ounces drain Bean Sprouts, Canned
  • 2 cups cook and dice Chicken, Boneless Breasts
  • 2 teaspoons Cornstarch
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Water
  • 1 tablespoon Sriracha Sauce
  • 16 individual Eggroll Wrapper

Containers

Supplies

  • Cooking Sprays
  • Baking Sheets
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large skillet or wok, heat oil.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large skillet or wok, heat oil.
  2. Add carrots, cabbage and bean sprouts and cook for about 4 minutes.
  3. Add in chicken and heat through.
  4. In a separate bowl, combine corn starch, soy sauce, water and hot sauce.
  5. Add to chicken mixture and cook 2-3 minutes.
  6. Remove from heat and allow to cool for 5 minutes.
  7. Place 2 heaping tablespoonfuls of mixture into the center of each egg roll wrapper.
  8. Fold over sides and roll up. Place egg rolls on greased baking sheets. After all are assembled, spray tops with cooking spray.
  9. Bake at 425 degrees for 10-12 minutes until lightly browned and crispy.

Categories

diet, spring, summer, winter, fall, nut-free, kosher, dairy-free, traditional, low-sodium, wwsmartpoints, fish-free, shellfish-free

Categories

diet, spring, summer, winter, fall, nut-free, kosher, dairy-free, traditional, low-sodium, wwsmartpoints, fish-free, shellfish-free

8 Comments

Join the discussion

  1. Wow this is REALLY spicy. My 9 year old was able to eat it (with lots of milk to cool his mouth) but my 3 year old, who usually likes spicy things, was only able to eat 2 bites. Next time I will probably use 1 teaspoon of Sriracha hot sauce instead of 1 Tablespoon.

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