- 8
Ingredients
- 2 2 2 cups grated carrots
- 1 1 1 can (14 ounces) bean sprouts, drained
- 1/2 1/2 1/2 cup chopped water chestnuts
- 1/4 1/4 1/4 cup chopped green pepper
- 1/4 1/4 1/4 cup chopped green onions
- 1 1 1 garlic clove, minced
- 2 2 2 cups finely diced cooked chicken
- 4 4 4 teaspoons cornstarch
- 1 1 1 tablespoon water
- 1 1 1 tablespoon light soy sauce
- 1 1 1 teaspoon canola oil
- 1 1 1 teaspoon brown sugar
- Pinch Pinch cayenne pepper
- 16 16 16 egg roll wrappers
- Cooking spray
- 1 1. 3 Coat a large skillet with cooking spray; add the first six ingredients. Cook and stir over medium heat until vegetables are crisp-tender, about 3 minutes. Add chicken; heat through.
- 2 2. to 2 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.
Preparation
Step 1
1.
Coat a large skillet with cooking spray; add the first six ingredients. Cook and stir over medium heat 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 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.
Spritz tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned.
Freeze option: Freeze cooled egg rolls in a freezer container, separating layers with waxed paper. To use, reheat rolls on a baking sheet in a preheated 350° oven until crisp and heated through.
Yield: 8 servings.