Baked Egg Rolls 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 Printed from tasteofhome.com Oct 14, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Baked Egg Rolls cont. 16 egg roll wrappers 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 Printed from tasteofhome.com Oct 14, 2008 Copyright Reiman Media Group, Inc © 2008

	Baked Egg Rolls 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 14, 2008 Copyright Reiman Media Group, Inc © 2008