Recipes / Lunch

Baked Chicken and Vegetable Spring Rolls - Lunch Version

Plan This Recipe Print

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.

Read More
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

  • Labels
  • Baking Sheets
  • Cooking Sprays

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.
  2. 1989172 Upgrade to a paid membership 91327 to unlock all instructions 98916
  3. 4873334 Upgrade to a paid membership 69463 to unlock all instructions 7687
  4. 8007552 Upgrade to a paid membership 8480 to unlock all instructions 48896
  5. 9632429 Upgrade to a paid membership 19759 to unlock all instructions 77261
  6. 2639316 Upgrade to a paid membership 18811 to unlock all instructions 21025
  7. 6506350 Upgrade to a paid membership 21850 to unlock all instructions 57277
  8. 6648468 Upgrade to a paid membership 6642 to unlock all instructions 90671
  9. 8268340 Upgrade to a paid membership 35941 to unlock all instructions 49932
  10. 4646599 Upgrade to a paid membership 86699 to unlock all instructions 78671
  11. 9523372 Upgrade to a paid membership 65580 to unlock all instructions 31248

Upgrade to a paid membership to unlock all recipe instructions

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
  2. 6484332 Upgrade to a paid membership 62608 to unlock all instructions 12819

Upgrade to a paid membership to unlock all recipe instructions

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.

Nutrition Facts

Servings Per Recipe
8 Servings
Serving Size
2 rolls
Amount Per Serving
Calories
291
Total Fat
4g
Saturated Fat
1g
Trans Fat
0g
Cholesterol
37mg
Sodium
574mg
Total Carbohydrates
45g
Fiber
3g
Sugar
2g
Protein
18g
WW Freestyle
6

Categories

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

Categories

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

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.

    Reply