Baked Egg Rolls
TOTAL TIME: Prep: 30 min. Bake: 10 min.
YIELD: 16 servings.
These egg rolls are low in fat but the crispiness from baking will fool you into thinking they were fried! —Barbara Lierman, Lyons, Nebraska
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
-
Cooking spray
Directions
-
1.
Coat a large skillet with cooking spray; heat pan over medium heat. Add the first 6 ingredients; cook and stir until vegetables 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 chicken mixture on the bottom third of 1 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.
Spritz tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned.
Nutrition Facts
1 egg roll: 146 calories, 2g fat (0 saturated fat), 18mg cholesterol, 250mg sodium, 22g carbohydrate (1g sugars, 1g fiber), 9g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1/2 fat.
© 2024 RDA Enthusiast Brands, LLC