What The Elle...Baked Egg Rolls
Serves: 4
Lilian Bahringer
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
52
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 cups
Carrot (grated)1 cup
Water Chestnut (chopped)1 cup
Green Onion (chopped)1 clove
Garlic (minced)4 tsps
Cornstarch1 tbsp
Water1 tbsp
Light Soy Sauce1 tsp
Vegetable Oil1 tsp
Brown Sugar1 pinch
Cayenne PepperDirections:
1
Preheat oven to 425 degrees F (220 degrees C)
2
Lightly grease a baking sheet
3
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
4
Stir in chicken until heated through, 3 to 5 minutes
5
Combine cornstarch, water, soy sauce, 1 teaspoon oil, brown sugar, and cayenne in a small bowl; stir into chicken mixture
6
Bring to a boil over high heat and stir, cooking until sauce is thickened, about 2 minutes; remove from heat
7
Spoon 1/4 cup chicken mixture on the bottom third of one egg roll wrapper
8
Fold sides toward center and roll tightly; place seam side down on prepared baking sheet
9
Repeat with remaining filling and wrappers
10
Spray top of egg rolls with nonstick cooking spray
11
Bake in preheated oven until lightly browned, 10 to 15 minutes