pat's Recipe

Baked Egg Rolls

Category: Appetizers served hot/warm

2 cups grated carrots
1 can (14 ounces) bean sprouts, drained
1/2 cup water chestnuts
1/4 cup chopped green pepper
1 garlic clove, minced
2 cups diced cooked chicken
4 teaspoons cornstarch
1 Tablespoon water
1 Tablespoon soy sauce
1 teaspoon vegetable oil
1 teaspoon brown sugar
pinch cayenne pepper
16 egg roll wrappers*

Coat a large skillet with nonstick cooking spray; add the first 6 ingredients. Cook and stir over medium-heat until vegetable are crisp-tender, about 3 minutes. Add chicken; heat through. In a small bowl, combine cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes; remove from the heat. Spoon 1/4 cup chicken mixture on the bottom third of one egg roll wrapper; fold sides toward center and roll tightly. Place seam down on a baking sheet coated with nonstick cooking spray. Repeat with remaining wrappers and filling. Spray tops of egg rolls with nonstick cooking spray. Bake at 425 degrees for 10-15 minutes or until lightly browned.

8 servings

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