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BAKED EGG ROLLS




Source of Recipe


mormon chic


Recipe Introduction


These are great as appetizers or as a main dish served with fried rice and stir fry vegetables.




List of Ingredients




2 cups grated carrots
1 can (14 oz) bean sprouts, drained
1/2 cup chopped water chestnuts
1/4 cup chopped green peppers
1/4 cup shopped green onions
1 garlic clove, minced
2 cups finely diced cooked chicken
4 teaspoons cornstarch
1 tablespoon water
1 tablespoon light soy sauce
1 teaspoon vegetable oil
1 teaspoon brown sugar
Pinch of cayenne pepper
16-18 egg roll wrappers



Recipe



Coat a large skillet with nonstick cooking spray; add the first six ingredients to the pan. Cook and stir over medium heat until the vegetables are crisp-tender, about 3 - 4 minutes.

Add chicken; heat through. In a small bowl, combine cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into chicken. Stir constantly for 2 minutes; remove from heat.

Spoon 1/4 cup of chicken mixture on to the bottom third of one egg roll wrapper; fold sides towards center and roll tightly. Place seam side down on a baking sheet coated with nonstick cooking spray. Repeat with remaining wrappers and filling. Remember to keep the egg roll wrappers not in use covered with a damp towel to keep them from drying out.

When finished rolling all of the egg rolls, spray tops with nonstick cooking spray and bake at 425°F for 10 - 15 minutes or until lightly browned.

Makes 8 servings.