Baked Egg Rolls
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
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
Directions
Preheat oven to 425 degrees F (218 degrees C).
Firstly, spray a large skillet with your cooking spray or oil. Then, heat it up on the stovetop over a medium heat. Next add in the first 6 ingredients, and cook the dish until the veggies are crisp and tender. Add in the chicken and cook it through.
Add in the cornstarch, the water, the soy sauce, the oil, the brown sugar, and your cayenne in a small mixing bowl. Combine the contents into the chicken mixture in the skillet. Raise the heat to bring all of the contents to a boil. And cook the dish for about 2 minutes until the sauce is thick. Move it from heat.
Then, spray a baking sheet with some nonstick cooking spray. Using a chopping board, layout the egg roll paper. Next, spoon out 1/4 cup of the chicken mixture onto the bottom third of 1 egg roll wrapper, fold in the sides toward the center and roll tightly. Put the seam side down on a baking tray. Repeat this process with the remaining chicken mixture and egg roll papers.
Lightly spray the tops of the egg rolls with a cooking spray to avoid them burning. Then, bake for about 10 to 15 minutes or until golden brown.
