The Roll Shebang...

Serving Size: 1/3rd of recipe (2 pieces with sauces)
Calories: 197
Fat: 5.5g
Sodium: 614mg
Carbs: 20g
Fiber: 3g
Sugars: 4g
Protein: 16g

PointsPlus® value 5*

EXCELLENT idea, CPK. An egg roll appetizer inspired by the club sandwich. We hope you don't mind, though -- we got busy in the kitchen and slimmed down the dish. And it's delish...

Ingredients:
1 cup chopped bagged broccoli cole slaw
2 wedges The Laughing Cow Light Creamy Swiss cheese
4 oz. cooked and chopped skinless chicken breast
1 tbsp. precooked real crumbled bacon (like the kind by Oscar Mayer)
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/8 tsp. each salt and black pepper
3 large square egg roll wrappers (stocked with the refrigerated Asian items in the supermarket)
1/4 cup plus 2 tbsp. seeded and finely chopped tomato
2 oz. avocado cut into 6 slices (about 1/2 avocado)
1/4 cup fat-free sour cream
1 tsp. ranch dressing/dip seasoning mix
1 tsp. Mexican-style hot sauce
1/2 tsp. chopped fresh dill or 1/8 tsp. dried dill

Directions:
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

Place broccoli slaw in a medium-large microwave-safe bowl with 1 tbsp. water. Cover and microwave for 1 1/2 minutes, or until slightly softened.

Drain excess water, and pat dry. Add cheese wedges, and stir until thoroughly mixed.

Add chicken, bacon, garlic powder, onion powder, salt, and pepper. Mix well.

Lay an egg roll wrapper flat on a dry surface. Evenly distribute 1/3rd of the chicken mixture (about 1/2 cup) in a row a little below the center of the wrapper. Top mixture with 2 tbsp. tomato, followed by 2 avocado slices.

Moisten all four edges of the wrapper by dabbing your fingers in water and going over the edges smoothly. Fold the sides about 1 inch toward the middle, to keep the mixture from falling out. Roll up wrapper around the mixture and continue to the top. Seal with a dab of water.

Place egg roll on the baking sheet, seam side down, and repeat with remaining wrappers and mixture.

Spritz egg rolls with nonstick spray. Bake until golden brown, 25 - 30 minutes.

Meanwhile, to make the sauces, mix sour cream with ranch seasoning in a medium bowl. Transfer half of the mixture to another bowl.

Stir hot sauce into the mixture in one bowl, and stir dill into the mixture in the other bowl.

Cut each egg roll in half, leaving you with 6 pieces. Serve with sauces for dipping!

MAKES 3 SERVINGS

*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark. Copyright © 2014 Hungry Girl. All Rights Reserved.