What The Elle...baked Egg Rolls

Ingredients

• Servings: 8
• 2 cups grated carrots
• 1 (14.5 ounce) can bean sprouts, drained
• 1/2 cup chopped water chestnuts
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped green onions
• 1 clove garlic, minced
• 2 cups finely diced cooked chicken
• 4 teaspoons cornstarch
• 1 tablespoon water
• 1 tablespoon light soy sauce
• 1 teaspoon vegetable oil
• 1 teaspoon brown sugar
• 1 pinch cayenne pepper
• 16 egg roll wrappers
• nonstick cooking spray

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 425 degrees f (220 degrees c). lightly grease a baking sheet.
• coat a large skillet with nonstick cooking spray and heat over medium heat; cook and stir carrots, bean sprouts, water chestnuts, green pepper, green onions, and garlic until vegetables are crisp, about 3 minutes. stir in chicken until heated through, 3 to 5 minutes.
• combine cornstarch, water, soy sauce, 1 teaspoon oil, brown sugar, and cayenne in a small bowl; stir into chicken mixture. bring to a boil over high heat and stir, cooking until sauce is thickened, about 2 minutes; remove from heat.
• spoon 1/4 cup chicken mixture on the bottom third of one egg roll wrapper. fold sides toward center and roll tightly; place seam side down on prepared baking sheet. repeat with remaining filling and wrappers. spray top of egg rolls with nonstick cooking spray.
• bake in preheated oven until lightly browned, 10 to 15 minutes.