| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | 1 | Servings | ||
INGREDIENTS
| 6 | oz | Ground chicken |
| 2 | tb | Refrigerated egg substitute |
| 3 | tb | Soy sauce; divided |
| 1 | tb | Hoisin sauce |
| 1 | tb | Rice-wine vinegar |
| 1 | tb | Granulated sugar |
| 2 | ts | Cornstarch |
| 1/4 | ts | Ground ginger |
| 1/4 | ts | Black pepper |
| 1/4 | ts | Chopped green onions; (divided) |
| 8 | Egg roll wrappers | |
| 4 | c | Chicken broth |
INSTRUCTIONS
In a lg bowl, combine chicken, egg substitute, 1 T soy sauce, hoisin sauce, vinegar, sugar, cornstarch, ginger, and pepper. Mix well. Stir in 2T green onions. Cover bowl with plastic wrap' refrigerate for 15 minutes. Spoon chicken mixture evenly into center of each roll wrapper. Brush corners with water; press together to seal. In a lg. pot, bring 2 quarts of water to a boil over high heat. Add wontons. Cook, stirring, until wontons float to surface, about 10 minutes. Meanwhile, in a medium saucepan, bring broth to a boil over medium heat. Add remaining soy sauce. Divide wontons evenly among individual serving bowls. Ladle broth mixture over wontons. Sprinkle with remaining green onions. Serve immediately. Serves 4 1 serving= 210 calories 3grams fat Posted to recipelu-digest Volume 01 Number 536 by Abtaxel <Abtaxel@aol.com> on Jan 15, 1998
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