 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
My family enjoys a variety of different foods including these crisp egg rolls, remarks Barbara Lierman of Lysons, Nebraska. They're packed with tasty ingredients and also low in fat. 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 |
Directions:
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.
2. 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.
3. 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.
4. Spray tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Yield: 8 servings.
|
|