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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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These baked egg rolls are lower in fat with the same taste as the fried ones. Ingredients:
1 (16 ounce) package egg roll wraps |
1/2 cup dried mushroom |
1 large boneless skinless chicken breast |
1 garlic clove, minced |
1 tablespoon cooking oil |
16 ounces fresh bean sprouts |
2 cups cabbage, shredded |
1/2 cup green onion, thinly sliced |
1/2 cup bamboo shoot, sliced |
2 tablespoons soy sauce |
2 teaspoons cornstarch |
1 teaspoon ginger, grated |
1/2 teaspoon artificial sweetener |
1/2 teaspoon salt |
Directions:
1. Soak mushrooms in warm water 30 minutes.
2. Drain, chop, discard stems.
3. Chop chicken.
4. Stir fry chicken and garlic quickly in heated cooking oil for 2 minutes.
5. Add vegetables; stir fry for 3 minutes more.
6. Blend soy sauce into cornstarch, ginger, sugar, and salt.
7. Stir into chicken mixture, cook until thickened.
8. Cool.
9. Wrap 2 Tbsp filling in wrapper burrito style.
10. Bake on cookie sheet at 350° for 20 minutes.
11. For extra brown rolls, brush with egg white mixed with a little water, before baking.
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