Printable | Taste of Home

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
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

Printed from tasteofhome.com Oct 14, 2008

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Baked Egg Rolls cont.

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.