Nutrition Facts

  • One serving:
  • (2 each)
  • Calories:
  • 261
  • Fat:
  • 3 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 27 mg
  • Sodium:
  • 518 mg
  • Carbohydrate:
  • 45 g
  • Fiber:
  • 0 g
  • Protein:
  • 13 g
  • Diabetic Exch:
  • 3 starch, 1 lean meat.

Baked Egg Rolls

"My family enjoys a variety of different foods including these crisp egg rolls," remarks Barbara Lierman of Lysons, Nebraska. "They're packed with tasty ingredients and also low in fat."

SERVINGS

8

CATEGORY

Low Fat

METHOD

Baked

PREP

15 min.

COOK

10 min.

TOTAL

25 min.

INGREDIENTS

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

DIRECTIONS

Coat a large skillet with cooking spray; add the first six 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 of chicken mixture on the bottom third of one egg roll wrapper; fold sides toward center and roll tightly. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place seam side down on a baking sheet coated with cooking spray. Repeat.
    Spray tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Yield: 8 servings.

Printed from tasteofhome.com Oct 7, 2008

Copyright Reiman Media Group, Inc © 2008