Baked Egg Rolls
Source of Recipe
ww
Recipe Introduction
8 servings (2 rolls)
4 points each
List of Ingredients
2 c grated carrots
1 1/2 c drained bean sprouts
4 oz drained sliced water chestnuts
1/4 c chopped bell pepper
1/4 c sliced scallions
3 garlic cloves, crushed
1 TBS water
1 1/2 tsp reduced-sodium soy sauce
1 tsp sesame oil
1 tsp firmly packed brown sugar
1 TBS plus 1 tsp cornstarch
1/4 tsp ground red pepper
16 wonton skins, 3-in squares Recipe
In large nonstick skilletor wok, cook chicken over med heat until crumbly, 5 mins. Drain and set aside. To same skillet, add carrots, bean sprouts, water chestnuts, green pepper, scallions, and garlic. Cook over med heat, 3 mins; return chicken to skillet. 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. Preheat oven to 450*F. Place 1 wonton skin on work sueface; spoon 1/4 c 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 mins.
cal 182, protein 15g, fat 7g, carb 15g, calcium 36mg, sodium 12mg, chol 59mg
Exchanges 2p, 1v, 3/4b, opt cal 60
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