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Mushroom and Leek Chicken

Baked Chicken Egg Rolls

Servings: 12 Egg Rolls

Nutrition per Roll: 115 Calories, 16g Carbohydrates, 11g Protein, 1g Fat, 2g Sugar

By Deanna Hill




1 Pound Boneless skinless chicken breast

2/3 Cup water

¼ Cup low sodium soy sauce

2 Tbsp Rice Vinegar

1 inch piece ginger grated

2 cloved garlic crushed

2 tsp honey

2 cups shredded cabbage

1/2 cup shredded carrot

1 cup bean sprouts

½ cup green onion

½ cup cilantro

2 Tbsp water

2 Tbsp corn starch

12 egg roll wrappers




Mix together 2/3 Cup water, the soy sauce, rice vinegar, ginger, garlic, and honey.  Set aside


To Cook the Chicken you can use a slow cooker or Instant pot. 


For the slow cooker method, place chicken in the cooker.  Pour the water/soy sauce mixture over the chicken.  Close lid and cook on high about 2 hours.


For the instant pot method, place chicken in instant pot.  Pour in the water/soy sauce mixture.  Close lid, set pressure to high, and cook 12 minutes.  Let the pot naturally release for 5 min and then turn valve to release steam.


After chicken is cooked remove from either the slow cooker or instant pot leaving the sauce in the pot.  Place chicken in a bowl and shred with 2 forks.


Mix together the 2 tbsp corn starch and 2 tbsp water.  Add to the sauce and cook a few minutes to thicken.  For the instant pot you will need to turn it to simmer for this.  Once thickened take ½ cup of the liquid and pour over the chicken.  Reserve remaining liquid for dipping.


Next begin assembling the egg rolls.  Place an egg roll wrapper in front of you as if you are looking at a diamond. (a point should be facing you).


Place cabbage in the middle of the wrapper going across from point to point but leave room at the ends for folding.  Top with bean sprouts, carrot, then chicken, onions and cilantro.


Fold the end of the wrapper that is closest to you over the filling.  Then fold in each side and continue to roll.  When you have just a small corner left, dab a small amount of cold water on the point and then fold it towards you to close the roll and seal.


Place egg rolls on a baking sheet sprayed with non stick spray.


Lightly spray the rolls with olive oil spray and then place in a 375 degree oven and bake for 25-30 min until golden brown.


Serve warm with dipping sauce of your choice.  The sauce you reserved earlier makes a delicious dip.



Recipe Tip:  If you are pressed for time, you can use a store bought rotisserie chicken.  Simply shred the white meat and cook the sauce in a pot on the stove.

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