- 2 cups grated carrots
- 1 (14.5 ounce) can bean sprouts, drained
- 1/2 cup chopped water chestnuts
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped green onions
- 1 clove garlic, 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
- 1 pinch cayenne pepper
- 16 egg roll wrappers
- nonstick cooking spray
- Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
- Coat a large skillet with nonstick cooking spray and heat over medium heat; cook and stir carrots, bean sprouts, water chestnuts, green pepper, green onions, and garlic until vegetables are crisp, about 3 minutes. Stir in chicken until heated through, 3 to 5 minutes.
- Combine cornstarch, water, soy sauce, 1 teaspoon oil, brown sugar, and cayenne in a small bowl; stir into chicken mixture. Bring to a boil over high heat and stir, cooking until sauce is thickened, about 2 minutes; remove from heat.
- Spoon 1/4 cup chicken mixture on the bottom third of one egg roll wrapper. Fold sides toward center and roll tightly; place seam side down on prepared baking sheet. Repeat with remaining filling and wrappers. Spray top of egg rolls with nonstick cooking spray.
- Bake in preheated oven until lightly browned, 10 to 15 minutes.
05/19/2018
recipepes.com
What the ELLE...Baked Egg Rolls, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
