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Baked Egg Rolls

List of Ingredients





1 1/4 pounds ground chicken
2 cups grated carrots
1 1/2 cups bean sprouts -- drained
4 ounces waterchestnuts -- drained and chopped
1/4 cup chopped green bell pepper
1/4 cup scallions -- sliced
3 garlic cloves -- crushed
1 1/2 teaspoons soy sauce
1 teaspoon sesame oil
1 teaspoon firmly packed brown sugar
1 tablespoon cornstarch
1 teaspoon cornstarch
1/4 teaspoon ground red pepper
16 won-ton wrappers -- 3-inch squares

Recipe



Serving Size : 8


1. In large nonstick skillet or wok, cook chicken over medium-high heat
until crumbly, 5 minutes. Drain and set aside.

2. To same skillet, add carrots, bean sprouts, water chestnuts, green
pepper, scallions, and garlic. Cook over medium heat, 3 minutes; return
chicken to skillet.

3. In small bowl, combine 1 tablespoon water, the soy sauce, sesame oil,
and brown sugar; whisk in all cornstarch and pepper. Pour into chicken
mixture; toss well. Remove from heat and set aside.

4. Preheat oven to 450 degrees.

5. Place 1 wonton skin on work surface; spoon 1/4 cup chicken mixture on
bottom third of wonton skin; fold both sides toward center and roll
tightly. Place seam-side down on nonstick baking sheet; repeat with
remaining skins and filling. (Rolls can be frozen at this point.) Bake
until lightly browned, 15 minutes