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Ingredients
- 2 cups grated carrots
- 1 (14.5oz) can 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 tsp cornstarch
- 1 tbsp water
- 1 tbsp light soy sauce
- 1 tsp vegetable oil
- 1 tsp brown sugar
- 1 pinch cayenne pepper
- 16 egg roll wrappers*
Details
Servings 8
Adapted from AllRecipes.com
Preparation
Step 1
1. Coat a large skillet with nonstick cooking spray; add the first six ingredients. Cook and stir over medium heat until vegetable are crisp-tender, about 3 mins. Add chicken; heat through.
2. 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 mins; 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.
3. Place seam side down on a baking sheet coated with nonstick cooking spray. Repeat with remaining wrappers and filling. Spray tops of egg rolls with nonstick cooking spray. Bake at 425F for 10-15 mins or until lightly browned, turning at least once half way through cooking.
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