Baked Egg Rolls

posted by Joanne 03-11-99 9:16 PM

Baked Egg Rolls

2 c grated carrot
1 14 oz can bean sprouts, drained
1/2 c chopped water chestnuts
1/4 c chopped gr pepper
1/4 c chopped gr onion
1 garlic clove, minced
2 c finely diced, cooked chicken
4 tsp cornstarch
1 tbs water
1 tbs light soy sauce
1 tsp vegetable oil
1 tsp brown sugar
pinch cayenne pepper
16 egg roll wrappers*

Preheat oven to 425.

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

Add chicken;heat through. In small bowl, combine cornstarch, water, soy sauce, oil, brown sugar adn cayenne until smooth.

Stir into chicken mixture. Bring to a boil and cook and stir for 2 minutes. Remove from heat.

Spoon 1/4 c 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 remaiing wrappers and filling.

Spray tops of egg rolls with nonstick spray. Bake for 10-15 min or until lightly browned.

*Fill egg roll wrappers one at a time, keeping the others covered until ready to use.

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