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6 ounces ground chicken |
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2 tablespoons refrigerated egg substitute |
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3 tablespoons reduced-sodium soy sauce, divided |
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1 tablespoon hoisin sauce |
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1 tablespoon rice-wine vinegar |
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1 tablespoon granulated sugar |
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2 teaspoons cornstarch |
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1/4 teaspoon ground ginger |
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1/4 teaspoon black pepper |
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1/4 cup chopped green onions, divided |
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8 egg roll wrappers |
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4 cups reduced-sodium chicken broth |
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In a large bowl, combine chicken, egg substitute, 1 tablespoon soy sauce, hoisin sauce, vinegar, sugar, cornstarch, ginger, and pepper. Mix well. Stir in 2 tablespoons green onions. Cover bowl with plastic wrap; refrigerate for 15 minutes. |
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Spoon chicken mixture evenly into center of each egg roll wrapper. Brush corners with water; press together to seal. |
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In a large pot, bring 2 quarts of water to a boil over high heat. Add wontons. Cook, stirring, until wontons float to the surface, about 10 minutes. |
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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. |
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