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 time
- 10 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tbsp olive oil
- 1 chicken breast (cut into small strips)
- 1 bell pepper (sliced)
- 1 carrot (julienned)
- 6-7 white button mushrooms (sliced)
- Egg rolls
- 1 tbsp olive oil
- 1/2 tsp grated ginger
- 1 1/2 tsp chili powder*
- 2 cloves garlic (minced)
- 1/3 - 2/3 cup soy sauce
- 2 tbsp Truvia Natural Sweetener Spoonable
- 1/2 cup water
- 1 tsp corn starch
Instructions
- 1
Preheat the oven to 375 F. Line a baking sheet with aluminum foil.
- 2
Heat olive oil in a pan over medium heat.
- 3
Saute chicken breast until cooked.
- 4
Add bell pepper, carrot and mushroom and cook for 2 minutes.
- 5
Place an egg roll on a board, put some chicken and vegetables on it then roll as it's shown in the photo.
- 6
Brush all the prepared egg rolls with some olive oil.
- 7
Bake in the oven for 15 minutes until golden brown.
- 8
Serve hot with the sauce.
- 9
Heat olive oil in a sauce pan over medium heat.
- 10
Saute ginger and garlic for 30 seconds. Add chili powder and stir.
- 11
Add soy sauce, Truvia Natural Sweetener.
- 12
Mix water and corn starch in a bowl then add it into the sauce.
- 13
Let the sauce simmer until thickens, about 5-7 minutes.
- 14
Keep refrigerated up to a week.