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.
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 Instructions
Freeze For Later Cooking Day Directions
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?
- In a large skillet or wok, heat oil.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large skillet or wok, heat oil.
- Add carrots, cabbage and bean sprouts and cook for about 4 minutes.
- Add in chicken and heat through.
- In a separate bowl, combine corn starch, soy sauce, water and hot sauce.
- Add to chicken mixture and cook 2-3 minutes.
- Remove from heat and allow to cool for 5 minutes.
- Place 2 heaping tablespoonfuls of mixture into the center of each egg roll wrapper.
- Fold over sides and roll up. Place egg rolls on greased baking sheets. After all are assembled, spray tops with cooking spray.
- 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
8 Comments
Join the discussionWow 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.
Made these today and they were very dry and bland… Any suggestions?
Hmmm.. maybe eat them with a peanut sauce?
I think this was the perfect amount of spicy! I will definitely be making this again. 🙂
Do you recommend any kind of dipping sauce with these, or do you eat them plain? Thanks!
Whatever type of dipping you sauce you enjoy would go wonderfully!
I could use some directions; after freezing, how would you bake in regular oven?
I would say 15-20 minutes in a 350 degree oven should be good.