- 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 canola 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 the 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 or until thickened; 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.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Baked Egg Rolls
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"My kids LOVE these and are a permanent fixture to our dinner menu!"
"Love this baked version egg rolls. Easy and tasty. I used shredded cabbage instead of bean sprouts and add some fresh cilantro. Sometimes I used ground pork instead of chicken. It turned out great too."
"The filling has an excellent taste however I had problems with the egg rolls browning in the oven. The egg roll wrapper tasted gummy. Mine did not look like the picture shown. Mine were pale in color."
"I have to suggest not using shrimp as I did and it was REALLY fishy tasting as an end result. I love this recipe though and have since made it with ground chicken."