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Baked Egg Rolls -- e

Source of Recipe

unkown
Baked Egg Rolls
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.

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