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Holden Comprehensive Cancer Center at The University of Iowa

The Colorful Plate
Appetizers

Peer Review Status: Internally Reviewed by Cancer Center Staff
First Published: 2000

Chinese Egg Rolls–Modified**

3 cloves garlic, minced Gravy:
1 small onion, minced 1 Tablespoon low sodium soy sauce
1-1/2 cups chicken, cooked and shredded 1 Tablespoon water
1/2 cup carrot, shredded Dash black pepper
1 cup cabbage, shredded 1 Tablespoon cornstarch
1/2 cup mushrooms, finely diced Paste:
1/2 cup bamboo shoots 1 Tablespoon flour
1/2 cup celery, finely diced 1 egg white
1 Tablespoon vegetable oil

30 egg roll wrappers
3/4 cup oil for frying
  1. Stir-fry all filling ingredients in a nonstick skillet with 1 tablespoon oil for 4-5 minutes.
  2. Add gravy ingredients and cook for another 2-3 minutes. Allow to cool.
  3. Place 1 tablespoon filling on an egg roll wrapper and be sure to close both ends with paste.
  4. Place 1 inch apart on a cooking sheet. Spray with cooking spray. Bake in a 350° oven for 10 minutes or until wrappers are crisp and brown.

Serves: 30 Nutrition Facts

Calories: 48 Saturated Fat: 0.2 gm
Carbohydrate: 6 gm Fiber: 0.4 gm
Cholesterol: 7 mg Protein: 3 gm
Fat: 0.9 gm Sodium: 112 mg

** This popular food can be lowered in fat content by baking instead of frying. The cooking spray will make the egg roll wrappers get crisp like their fried counterparts. Use low-sodium soy sauce to lower the sodium content.

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