Baked Egg Rolls (Freezer)
List of Ingredients
2 cups grated carrots
1 can (14 ounces) bean sprouts, drained
1/2 cup chopped water chestnuts
1/4 cup chopped green pepper
1/4 cup chopped green onions
1 garlic clove, minced
2 cups diced cooked chicken
4 teaspoons cornstarch
1 tablespoon water
1 tablespoon light soy sauce
1 teaspoon vegetable oil
1 teaspoon brown sugar
Pinch cayenne pepper
16 egg roll wrappers
Recipe
Coat a large skillet with nonstick cooking spray; add the first six 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 the heat. Spoon 1/4 cup of chicken mixture on the bottom third of one 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 and filling. Freeze on a baking sheet. Then transfer to ziplock bags. Spray tops of egg rolls with nonstick cooking spray. To Bake: Bake at 425 degrees for 10-15 minutes or until lightly browned.
*Fill egg roll wrappers one at a time, keeping the others covered until ready to use.
Calories: 261;
Carbohydrates: 45g;
Protein: 13g;
Sodium: 518 mg;
Fat: 3g;
Cholesterol: 27 mg;
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