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Delicious Egg Rolls that are baked instead of fried. Served with a sauce that keeps your diet balanced! Deliciousness without the guilt!
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5 from 6 votes

Chicken Egg rolls with Sweet and Hot Sauce

Delicious Chicken Egg Rolls that are baked instead of fried. Served with a sauce that keeps your diet balanced! Deliciousness without the guilt!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Servings: 12
Calories: 280kcal

Ingredients

Chicken Egg Rolls:

  • 1 tablespoon olive oil
  • 1 chicken breast cut into small strips
  • 1 bell pepper sliced
  • 1 carrot julienned
  • 6-7 white button mushrooms sliced
  • Egg rolls

Sweet and Hot Sauce:

  • 1 tablespoon olive oil
  • ½ teaspoon grated ginger
  • 1 ½ teaspoon chili powder*
  • 2 cloves garlic minced
  • ⅓ - ⅔ cup soy sauce
  • 2 tablespoon Truvia Natural Sweetener Spoonable
  • ½ cup water
  • 1 teaspoon corn starch

Instructions

Chicken Egg rolls:

  • Preheat the oven to 375 F. Line a baking sheet with aluminum foil.
  • Heat olive oil in a pan over medium heat.
  • Saute chicken breast until cooked.
  • Add bell pepper, carrot and mushroom and cook for 2 minutes.
  • Place an egg roll on a board, put some chicken and vegetables on it then roll as it's shown in the photo.
  • Brush all the prepared egg rolls with some olive oil.
  • Bake in the oven for 15 minutes until golden brown.
  • Serve hot with the sauce.

Sweet and Hot Sauce:

  • Heat olive oil in a sauce pan over medium heat.
  • Saute ginger and garlic for 30 seconds. Add chili powder and stir.
  • Add soy sauce, Truvia Natural Sweetener.
  • Mix water and corn starch in a bowl then add it into the sauce.
  • Let the sauce simmer until thickens, about 5-7 minutes.
  • Keep refrigerated up to a week.

Notes

* This amount of chili will make the sauce pretty spicy and hot. If you want you sauce to be mild, use less chili powder.

Nutrition

Calories: 280kcal