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Baked Egg Rolls Recipe

Baked Egg Rolls Recipe

"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."
TOTAL TIME: Prep/Total Time: 25 min. YIELD:8 servings

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 canola oil
  • 1 teaspoon brown sugar
  • Pinch cayenne pepper
  • 16 egg roll wrappers

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. Spray tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Yield: 8 servings.

Nutritional Facts

One serving (2 each) equals 261 calories,518 mg sodium, 27 mg cholesterol, 45 gm carbohydrate, 13 gm protein, 3 gm fat. Diabetic Exchanges: 3 starch, 1 lean meat.

Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer