Baked Egg Rolls

By dashy_65

Ingredients

• 2 c. grated carrots
• 3/4 c. shredded cabbage
• 1/4 c. chopped green pepper
• 1/2 c. water chestnuts
• 1/2 c. bean sprouts
• 1 clove garlic, minced
• 2 c. diced cooked chicken
• 1/2 c. shrimp, finely chopped
• 2 to 3 T. soy sauce
• 1 t. brown sugar
• 4 t. cornstarch
• 1 t. vegetable oil
• 1 package egg roll wrappers

Details

Servings 20

Preparation

Step 1

In skillet cook vegetables and spices, stir fry until cooked. Add shrimp and chicken. Set aside to cool.

Position egg roll wrappers with a corner facing you. Spoon 1/3 c. filling on bottom third of each wrapper. Fold bottom corner over filling; fold sides over filling toward center. Moisten top corner with water; roll up tightly to seal. In an electric skillet, heat oil to cover bottom. Fry egg rolls 1 to 2 minutes on each side until golden brown. Drain on paper towels.

Note For low fat can spray tops of egg rolls with Pam. Bake 425* for 10 to 15 minutes or until lightly browned.

Serve with Sweet and Sour Sauce