4 pt. Baked Chicken Egg Rolls
Source of Recipe
W. W. Favorite Homestyle Recipes Cookbook, page 156
List of Ingredients
1 1/4 pounds ground chicken
2 cups grated carrots
1 1/2 cups drained bean sprouts
4 ounces drained sliced water chestnuts
1/4 cup chopped bell pepper
1/4 cup sliced scallions
3 garlic cloves -- crushed
1 tablespoon water
1 1/2 teaspoons reduced-sodium soy sauce
1 teaspoon sesame oil
1 teaspoon firmly packed brown sugar
1 tablespoon plus 1 tsp cornstarch
1/4 teaspoon ground red pepper
16 wonton skins -- (3 inch squares)Recipe
1. In large nonstick skillet or wok, cook chicken over medium heat until crumbly, 5 minutes. Drain and set aside.
2. To same skillet, add carrots, bean sprouts, water chestnuts, green pepper, scallions, and garlic. Cook over medium heat, 3 minutes; return chicken to skillet.
3. In small bowl, combine water, soy sauce, sesame oil, and brown sugar; whisk in cornstarch and red pepper. Pour into chicken mixture; toss well. Remove from heat and set aside.
4. Preheat oven to 450¼ F.
5. Place 1 wonton skin on work surface; spoon 1/4 cup chicken mixture on bottom third of wonton skin; fold both sides toward center and roll tightly. Place seam-side down on nonstick baking sheet; repeat with remaining skins and filling (rolls can be frozen at this point). Bake until lightly browned, 15 minutes.
Makes 8 servings. Serving Size (2 rolls)
* I was a little worried that 1/4 cup mixture would not fit into those 3 in wontons, but they do stretch as you work with them. I did them on the diagonal to have more room to tuck.
According to the cookbook: Per Serving 182 Calories, 15g Protein, 7g Fat, 15g Carbohydrate, 36mg Calcium, 121mg Sodium, 59mg Cholesterol, 1g Fiber Selections: 2 P, 1 V, 3/4 B, 60 Opt. Cal.
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