Wrap up a refreshing lunch with our clean egg rolls, loaded with chicken, cabbage, mango and cilantro and baked until golden brown – with just 10 minutes of hands-on time!
4 bone-in skinless chicken breasts
1/4 cup brown rice
1 cup shredded red cabbage
1 cup peeled and diced mango
2 tbsp chopped fresh cilantro
2 tbsp fresh lime juice
1 1/2 tbsp low-sodium soy sauce
1 tsp sesame oil
8 egg roll wrappers
Preheat oven to 375°F. Mist a large baking sheet with olive oil cooking spray. Place chicken breasts on sheet and roast until cooked through and no longer pink inside, 25 to 30 minutes. Maintain oven temperature.
Meanwhile, cook brown rice according to package directions.
When chicken is cool enough to handle, use a fork to shred meat from the bone, making 2-inch pieces. Combine chicken, cabbage, mango, rice, cilantro, lime juice, soy sauce and sesame oil; mix well.
Spoon mixture diagonally onto centers of wrappers, dividing evenly. Fold both short corners up and over filling. Fold 1 long corner to center; roll towards remaining corner. Transfer rolls to baking sheet, seam side down, and mist with cooking spray. Bake for 10 to 15 minutes, or until golden brown.
Rich ricotta- and chicken-stuffed individual rolls make for a delicious dinner, or an easily transportable lunch. Frozen spinach can be quite watery once thawed, so drain it well and squeeze out any excess water before using. For faster prep, poach and shred the chicken breasts up to 2 days ahead and store in an airtight container until you’re ready to make the rolls.
Our crisp and fresh spring rolls are a delight to munch on, because these rolls are extremely low in calories and fat, unlike their fried counterparts. CE's rolls are so packed with vegetables that they're almost like eating a salad in a wrap!