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Roll: Chicken Egg Roll

Source of Recipe

Genia


List of Ingredients

1 package Azteca Salad Shells
½ lb skinless, boneless chicken breast, cut into slices
2 tablespoons vegetable oil
1 small red bell pepper, cut into thin strips
½ cup chopped green onions
1 cup shredded iceberg lettuce
¼ lb fresh bean sprouts, drained and rinsed
1½ tablespoon soy sauce
1 tablespoon cornstarch
1 tablespoon water
1 egg
1 tablespoon water



Recipe

Remove shells from refrigerator; set aside. Preheat oven to 400 degrees. Heat oil in large skillet; cook chicken. Add pepper and onion; cook for 5 minutes. Reduce heat, add lettuce, sprouts and soy sauce. Mix together cornstarch and 1 tablespoon water. Stir into chicken; heat for 5 minutes over low heat. Remove from heat; cool 10-15 minutes. Divide filling into 4th and place in the center of each shell. Fold both sides over filling; fold bottom half of the shell up, then the top half over to close. Place seam side down an ungreased baking sheet. Mix together egg and 1 tablespoon water. Brush entire top and sides of each roll with egg. Bake for 12-14 minutes or until golden brown.