Baked Egg Rolls

Baked Egg Rolls

2 Cups Grated Carrots
1 Tbsp Water
1 Can Bean Sprouts
1 Tbsp Soy Sauce
1/2 Cup Water Chestnuts
1 tsp Canola Oil
1/4 Cup Green Onions
1 tsp Brown Sugar
1 tsp Minced Garlic
Pinch Cayenne Pepper
2 Cups Cooked Chicken, diced
16 Egg Roll Wrappers
4 tsp Cornstarch
Cooking Spray

Coat a large skillet with cooking spray; add carrots, bean sprouts, water chestnuts, green onions, and garlic. Cook over medium heat until vegetables are crisp-tender. Add chicken and heat.

In a small bowl, combine cornstarch, water, soy sauce, oil, brown sugar and cayenne pepper until smooth. Stir into chicken mixture. Bring to a boil and stir for 2 minutes. Remove from heat.

Spoon 1/4 cup chicken mixture onto each egg roll wraper and roll tightly. Place egg rolls in a baking sheet coated with cooking spray and spary the top of the egg rolls. Bake at 425 for 10-15 minutes or until light brown.

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