Ingredients Jump to Instructions ↓

  1. 2 cups grated carrots

  2. 1 can (14 ounces) bean sprouts, drained

  3. 1/2 cup chopped water chestnuts

  4. 1/4 cup chopped green pepper

  5. 1/4 cup chopped green onions

  6. 1 garlic clove, minced

  7. 2 cups finely diced cooked chicken

  8. 4 teaspoons cornstarch

  9. 1 tablespoon water

  10. 1 tablespoon light soy sauce

  11. 1 teaspoon canola oil

  12. 1 teaspoon brown sugar Pinch cayenne pepper

  13. 16 egg roll wrappers

Instructions Jump to Ingredients ↑

  1. Coat a large skillet with cooking spray; add the first six ingredients. Cook and stir over medium heat until vegetable 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 of chicken mixture on the bottom third of one 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. Spray tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Yield: 8 servings.


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