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CHICKEN EGG ROLL

12 oz (340g) Boneless Chicken Breast Egg Roll Skins 4 oz (113g) Mushrooms Mozzarella Cheese 1 Small Onion 2 Garlic Cloves 2 Bay Leaves 2 Tbsp Vegetable Oil Salt PREPARATIONS: 1- Dice the onion. 3- Slice the mushrooms. DIRECTIONS: 1- Transfer chicken breast, garlic cloves and bay leaves to a pot. 2- Add boiling water and simmer for 15 to 20 minutes over medium heat. 3- Fry diced onion (in vegetable oil) until translucent. 4- Add sliced mushrooms to the fried onions and continue the heat until the mushrooms start getting translucent. 5- Add salt and keep the heat for a minute or two. 6- Using a strainer, remove the chicken breast from the pot. Using forks, shred the chicken in small pieces. 7- Add the shredded chicken to the fried onion's pot and fry along for about 5 minutes. 8- Grease a muffin pan with vegetable oil, and place the egg roll skins to shape a muffin cup. 9- Spray the egg roll skins with cooking spray (vegetable oil). 10- Fill up the egg roll skin cups with the chicken mixture. 11- Top with mozzarella cheese. 12- Preheat oven to 350º F (177º C), bake the egg rolls for 15 minutes.

CHICKEN EGG ROLL CALORIES & NUTRITION VALUES

Chicken egg roll contains high amounts of vitamin B6. It is graded C plus on nutrition chart. Depending on the size of the egg roll, each egg roll can be about 100 grams of 3.5 oz. Each Chicken egg roll has 217 calories (98 calories from fat). It has about 10.9g of fat and 2.4g of saturated fat. Egg roll can be a dinner or a side dish. Depending on the filling you put in each egg roll cup in can have 5 to 13g of protein. Each egg roll has about 355mg sodium and 231mg of potassium. This recipe uses chicken to fill up the egg roll cups but you can replace chicken with beef or cut the meat at once and make it a good looking veggie egg roll.