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Recipes - Asian Chicken & Cabbage Eggrolls

Recipe Name

Asian Chicken & Cabbage Eggrolls

Submitted by lisaj2791
Recipe Description Low Carb High Fat
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 20 Cook Time (minutes) 30 Ready In (minutes) 50
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner




Asian Chicken & Cabbage Eggrolls
Ingredients
Amt. Measure Ingredient
1
poundground chicken
4
cups, shreddedCabbage raw
2
medium (4-1/8" long)green onions
1
largeeggs
1
tablespoonsesame oil
1
tablespoonsoy sauce
1
tablespoongarlic minced
1/3
tablespoonfish sauce
1
teaspoonFive Spice
1
teaspoonrice vinegar
1/2
teaspoonblack pepper
1/4
teaspoonsalt




Eggroll Wrap
Ingredients
Amt. Measure Ingredient
8
ouncescream cheese, softened (8 ounce package)
3
largeeggs
1
teaspoon1 cup Stevia in the Raw or Swerve
1/2
cupAlmond Flour
1/2
teaspoonbaking powder
1/2
teaspoongarlic powder
1/4
teaspoononion powder
1/4
cup, fluid (yields 2 cups whipped)heavy cream (1/4 cup)
Steps
Sequence Step
1Beat Cream cheese with mixer until blended smooth, add the remaining ingredients. Mix until smooth.
2Take a piece of parchment and spread a very thing layer of the mixture onto the paper and microwave it for 1 minute. Take it out and place the paper on a dish towel since it will be steaming. Let it cool completely then gently take a butter knife and free the edges all the way around and then it will peel right off the paper.
3Add 1/4 cup of chicken mixture onto one end. CAREFULLY roll up the egg roll tucking the sides in. Using your finger, put a liberal amount of egg all over the free edge of the wrapper and carefully and completely seal the egg roll. Fry the egg rolls one at a time or if frying multiple rolls, place at least an inch apart. Remove from oil and drain on paper towels.






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