Chicken
Rangoon Egg Rolls Recipe
This
is a recipe that I made into my own—a friend served a layered appetizer paired
with crackers, and I made it into a fried egg roll! It makes a great
finger-food party appetizer.
Ingredients
:
1
package (8 ounces) cream cheese, softened
1
tablespoon 2% milk
2
teaspoons reduced-sodium soy sauce
3/4
cup finely chopped cooked chicken
1/2
cup shredded carrot
2
green onions, thinly sliced
1
garlic clove, minced
1/2
teaspoon minced fresh gingerroot
12
egg roll wrappers
Oil
for deep-fat frying
Sweet-and-sour
sauce, optional
How
To Make Chicken Rangoon Egg Rolls :
In
a small bowl, beat cream cheese, milk and soy sauce; stir in chicken, carrot,
onion, garlic and ginger.
Place
2 tablespoons filling in center of 1 egg roll wrapper. (Keep remaining wrappers
covered with a damp paper towel until ready to use.) Fold bottom corner over
filling. Fold sides toward center over filling. Moisten remaining corner with
water; roll up tightly to seal. Repeat.
Fry
egg rolls in batches until golden brown, 2-3 minutes on each side. Drain on
paper towels. If desired, serve with sweet-and-sour sauce.
Nutrition
Facts :
Nutrition
Facts: 1 egg roll (calculated without sauce) equals 241 calories, 15 g fat (5 g
saturated fat), 32 mg cholesterol, 284 mg sodium, 20 g carbohydrate, 1 g fiber,
7 g protein.
