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What the ELLE...Baked Egg Rolls
What the ELLE...Baked Egg Rolls
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Delicious egg rolls filled with water chestnuts, peppers, and chicken. Perfect for snacking or as a side dish.
Ingredients:
  • 2 cups grated carrots
  • 1 (14.5 ounce) can bean sprouts, drained
  • 0.5 cup chopped water chestnuts
  • 0.25 cup chopped green bell pepper
  • 0.25 cup chopped green onions
  • 1 clove garlic, minced
  • 2 cups finely diced cooked chicken
  • 4 teaspoons cornstarch
  • 1 tablespoon water
  • 1 tablespoon light soy sauce
  • 1 teaspoon vegetable oil
  • 1 teaspoon brown sugar
  • 1 pinch cayenne pepper
  • 16 egg roll wrappers
  • nonstick cooking spray
Instructions:
  • Preheat your oven to a toasty 425 degrees F (220 degrees C) and give your baking sheet a gentle grease.
  • Prepare a large skillet by spraying it with nonstick cooking spray and heating it over medium heat. Stir-fry carrots, bean sprouts, water chestnuts, green pepper, green onions, and garlic until veggies are crisp, approximately 3 minutes. Add chicken and continue cooking until heated through, 3 to 5 minutes.
  • Mix cornstarch, water, soy sauce, 1 teaspoon of oil, brown sugar, and cayenne in a small bowl. Add this mixture to the chicken and bring to a boil over high heat. Cook and stir until the sauce thickens, about 2 minutes. Remove from heat.
  • Place a generous 1/4 cup of the flavorful chicken mixture onto the lower part of an egg roll wrapper. Fold the sides inwards and roll it up tightly, then lay it seam side down on the baking sheet. Repeat with the rest of the fillings and wrappers. Give the tops of the egg rolls a quick spray with nonstick cooking spray.
  • Bake until golden brown in a preheated oven for 10 to 15 minutes.

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