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    Baked Egg Rolls

    Source of Recipe

    Unkown
    Exchanges
    Serves 8

    2 c. grated carrots
    1 can (14 oz.) bean sprouts drained
    1/2 c. chopped water chestnuts
    1/4 c. chopped green pepper
    1/4 c. chopped green onions
    1 garlic clove, minced
    2 c. finely diced cooked chicken
    4 tsp. cornstarch
    1 T. water
    1 T. light soy sauce
    1 tsp. vegetable oil
    1 tsp. brown sugar
    Pinch cayenne pepper
    16 egg roll wrappers *


    Coat a large skillet with nonstick cooking spray; add the first 6 ingredients. Cook and stir over medium heat until vegetables are crisp-tender, about 3 minutes. Add chicken; heat through.

    In a small bowl, combine the next 6 ingredients until smooth; stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes; remove from the heat. Spoon 1/4 c. of chicken mixture on the bottom third of one eggs roll wrapper; fold sides toward center and roll tightly. Place seam side on a baking sheet coated with nonstick cooking spray. Repeat with remaining wrappers and filling. Spray tops of egg rolls with nonstick cooking spray. Bake at 425-F for 10-15 minutes or until lightly browned.

    *NOTE: FILL THE EGG ROLLS ONE AT A TIME, KEEPING THE OTHERS COVERED UNTIL READY TO USE.

    Nutritional Analysis: One serving (2 egg rolls) equals: 261 calories, 518 mg sodium, 27 mg cholesterol, 45 gm carbohydrate, 13 gm protein, 3 gm fat. Diabetic Exchanges: 3 starch, 1 lean meat.

 

 

 


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