What the ELLE...Baked Egg Rolls

These crispy eggs rolls are packed with tasty ingredients like water chestnuts, peppers, and chicken. They make a great appetizer, snack, or side dish.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 150 Calories

Ingredients

• 1 tablespoon water
• 1 teaspoon vegetable oil
• 2 cups grated carrots
• 1 clove garlic, minced
• 4 teaspoons cornstarch
• 1 tablespoon light soy sauce
• 1 pinch cayenne pepper
• 1 teaspoon brown sugar
• nonstick cooking spray
• 1 (14.5 ounce) can bean sprouts, drained
• 2 cups finely diced cooked chicken
• 16 egg roll wrappers
• 0.25 cup chopped green onions
• 0.25 cup chopped green bell pepper
• 0.5 cup chopped water chestnuts

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.

Step 2

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. Stir in chicken until heated through, 3 to 5 minutes.

Step 3

Combine cornstarch, water, soy sauce, 1 teaspoon oil, brown sugar, and cayenne in a small bowl; stir into chicken mixture. Bring to a boil over high heat and stir, cooking until sauce is thickened, about 2 minutes; remove from heat.

Step 4

Spoon 1/4 cup chicken mixture on the bottom third of one egg roll wrapper. Fold sides toward center and roll tightly; place seam side down on prepared baking sheet. Repeat with remaining filling and wrappers. Spray top of egg rolls with nonstick cooking spray.

Step 5

Bake in preheated oven until lightly browned, 10 to 15 minutes.