Baked Egg Rolls 2
Source of Recipe
2 cups grated carrots
1 14-ounce can of bean sprouts
1/2 cup water chestnuts, chopped
1/4 cup green pepper, chopped
1/4 cup green onions, chopped
1 garlic clove, minced
2 cups cooked chicken, diced
4 tsp. cornstarch
1 tablespoon water
1 tablespoon light soy sauce
1 teaspoon vegetable oil
1 teaspoon brown sugar
Pinch of cayenne pepper
16 egg roll wrappers (keep stack of wraps covered until needed, one at a time)
Cook first 6 ingredients in a large skillet (coated with cooking spray), over medium heat until vegetables are crisp-tender. Add chicken and continue to cook until heated through.
In a separate bowl, mix together cornstarch, water, soy sauce, oil, brown sugar and cayenne pepper. Stir sauce into chicken mixture.
Bring combined mixture to a boil and continue cooking for 2-3 minutes. Remove from heat.
Make egg rolls by placing 1/4 cup of chicken mixture onto the bottom third of one egg roll wrapper, then folding the sides of the wrapper toward the center, and then rolling tightly.
Place egg rolls on a baking sheet (coated with cooking spray), seam side down. Spray tops of egg rolls with cooking spray and bake at 425 degrees for 10-15 minutes, until lightly browned.
Makes 8 servings
Nutrition information per 2 egg rolls:
Diabetic Exchanges: 3 starch, 1 lean meat