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Steps
1
Heat oil in 4-quart Dutch oven over medium-high heat. Cook coleslaw mix, mushrooms, chicken and gingerroot in oil about 10 minutes, stirring frequently, until vegetables are tender. Stir in hoisin sauce. Reduce heat; keep warm.
2
Stir Bisquick mix, milk and egg in medium bowl until blended. Stir in onions.
3
Lightly spray 10-inch skillet with cooking spray; heat over medium-high heat. Pour slightly less than 1/4 cup batter into skillet; rotate skillet to make a thin pancake, 5 to 6 inches in diameter. Cook until bubbles break on surface; turn. Cook other side until golden brown. Keep warm while making remaining pancakes.
4
Spoon about 1/2 cup vegetable mixture onto each pancake; roll up.
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Add an extra spark of color and flavor by stirring in half of a red bell pepper, thinly sliced, with the coleslaw, mushrooms and chicken. One clove of garlic, finely chopped, can also be added with the vegetables for additional flavor.
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Nutrition Facts
Serving Size:1 Serving
Calories
125
Calories from Fat
45
Total Fat
5g
Saturated Fat
1g
Cholesterol
35mg
Sodium
280mg
Total Carbohydrate
14g
Dietary Fiber
2g
Protein
8g
% Daily Value*:
Iron
8%
8%
Exchanges:
1 Starch; 1 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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