As a serial Weight Watcher I know one of the biggest mistakes is to let yourself get stuck in a rut.  You know what the Smartpoints are of certain foods/meals, so you eat them over and over again.

And you will get bored.  I know a lot of people don’t like to cook like I do, but once you start turning out some really good dishes it becomes more fun.  Also if you don’t get to use your creative side normally it can really come out in your cooking.

I like to consider recipes “guidelines”.  I don’t think I ever follow any specific recipe.  In the middle of it I always think, “oh but if I did this it would be really good.”  Experiment with your food. Have fun!

So me experimenting with food got me to come up with this.  It might be my favorite Weight Watcher friendly recipe yet.  I mean it was damn good.  And easy.  And low in Smartpoints.

Winning.

Coming it at a whopping 3 Smartpoints these egg rolls are seriously filling.  I ate two because I had a boatload of points and was stuffed, and trust me, I can EAT.

I used two of my favorite kitchen appliances to make this, but you could do it just with your oven and stove if you wanted.  I’ll include both versions here.

Ingredients:

For the chicken (place in zip lock bag and marinate at least 2 hours, overnight preferred)

1 1/2 pounds chicken breast
2 teaspoons Garlic Infused Grapeseed Oil (or your favorite oil)
1 tablespoon reduced sodium soy sauce
1 tablespoon Wildtree California Style Garlic and Pepper Blend  (or 2 1/2 teaspoon garlic powder 1/2 teaspoon black pepper)
2 teaspoons ground ginger
1 teaspoon onion powder
1 teaspoon crushed red pepper

For the cabbage

1 bag Shreds Old Fashioned coleslaw mix
1 cup sliced water chestnuts, quartered
1 teaspoon Wildtree California Style Garlic and Pepper Blend (or 3/4 teaspoon garlic powder 1/4 teaspoon black pepper)
1/2 teaspoon crushed red pepper
2 teaspoons reduced sodium soy sauce
1 tablespoon Garlic Infused Grapeseed Oil

11 Egg Roll Wrappers
1 egg, beaten

Method of Preparation:

For the Instant Pot:

Place one cup of water in the bottom of your Instant Pot.  Put trivet in, and set chicken on top.  Set to poultry mode for 10 minutes with a natural release.  Be sure to check chicken has reached a safe temp of 165 when removing.  Shred.

For the Crock Pot:

Place chicken in slow cooker for 4 hours on high, 6 hours on low.  Be sure to chec that chicken has reached a safe temp of 165 when removing.  Shred.

On the stovetop:

Add oil to pan on high heat.  Once sizzling, add your cabbage, water chestnuts, and seasonings.  Turn down to medium high and cook for 5 minutes, stirring frequently.  Add shredded chicken.

Take one egg roll wrapper and face it towards you like a diamond.  Place 1/2 cup mixture in the middle, and brush egg along the edges.  Fold over the point facing you, then fold in the sides, then roll.  Make sure all edges are pressing together.

Once your egg rolls are all rolled, you can either use an Air Fryer or the oven to cook them.

For the Air Fryer:

Lightly mist the bottom of the basket with oil and place your egg rolls in basket.  Set temp to 390 and cook for 9 minutes.

In the oven:

Preheat to 425.  Place egg rolls on a baking sheet and lightly spray with cooking spray or an oil mister.  Cook for 10 minutes or until golden brown.

If you have one, I’d recommend the Air Fryer big time.  They come out perfectly crispy, like they were fried!

You can eat these with spicy mustard, but honestly I didn’t need any sauce at all.  Oh they were good!

If you’d like to try Wildtree products their website is http://www.wildtree.com

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