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Baked Egg Rolls

Source of Recipe

TOH Annual Recipes 2000


List of Ingredients

2 cups grated carrots
1 can bean sprouts (14 oz) drained
1/2 cup waterchestnuts, chopped
1/4 cup chopped green pepper
1/4 cup chopped green onions
1 garlic clove, minced
2 cups cooked chicken, diced
4 tsp cornstarch
1 tbsp water
1 tbsp light soy sauce
1 tsp vegetable oil
1 teaspoon brown sugar
1 Pinch cayenne pepper
16 egg roll wrappers, *see Note


Recipe

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 cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth. Stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes. Remove from heat. Spoon 1/4 cup of chicken mixture on the bottom third of 1 egg roll wrapper. Fold sides toward center and roll tightly. Place seam side down on a baking sheet coated with nonstick cooking spray. Repeat with remaining wrappers & filling. Spray tops of egg rolls with nonstick cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Serves 8.

Fill egg roll wrappers 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.

Notes: Chicken can be omitted all together & more veggies added if you like. They turn out just as good!