posted by Joanne 03-11-99 9:16 PM
Baked Egg Rolls
2 c grated carrot
1 14 oz can bean sprouts, drained
1/2 c chopped water chestnuts
1/4 c chopped gr pepper
1/4 c chopped gr onion
1 garlic clove, minced
2 c finely diced, cooked chicken
4 tsp cornstarch
1 tbs water
1 tbs light soy sauce
1 tsp vegetable oil
1 tsp brown sugar
pinch cayenne pepper
16 egg roll wrappers*
Preheat oven to 425.
Coat a large skillet with nonstick cooking spray and add the first six
ingredients. Cook and stir over medium heat until vegetables are crisp-
tender, about 3 minutes.
Add chicken;heat through. In small bowl, combine cornstarch, water, soy sauce, oil, brown sugar adn cayenne until smooth.
Stir into chicken mixture. Bring to a boil and cook and stir for 2 minutes.
Remove from heat.
Spoon 1/4 c chicken mixture on the bottom third of one egg roll wrapper,
fold sides toward center and roll tightly.
Place seam side down on a baking sheet coated with nonstick cooking spray.
repeat with remaiing wrappers and filling.
Spray tops of egg rolls with nonstick spray. Bake for 10-15 min or until
lightly browned.
*Fill egg roll wrappers one at a time, keeping the others covered until
ready to use.