Baked Egg Rolls Recipe
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
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
Preparation:
- 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.
- 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.
- 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.
- Spritz tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned.
Can you freeze Baked Egg Rolls?
- 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.
Effortless Egg Rolls: Thaw and chop 1 pound frozen stir-fry vegetable blend; cook in a large skillet with 1 pound bulk pork sausage until meat is no longer pink. Stir in 2 tablespoons teriyaki sauce. Fill and bake egg rolls as directed.
Test Kitchen Tip:
Look for egg roll wrappers in the produce section of your favorite market!
- 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.
- 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.
- Spritz tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned.
Can you freeze Baked Egg Rolls?
- 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.
Effortless Egg Rolls: Thaw and chop 1 pound frozen stir-fry vegetable blend; cook in a large skillet with 1 pound bulk pork sausage until meat is no longer pink. Stir in 2 tablespoons teriyaki sauce. Fill and bake egg rolls as directed.
Test Kitchen Tip:
Look for egg roll wrappers in the produce section of your favorite market!
Nutrition Values:
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.
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