Meals Matter

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Contributed By: wilsonzone
wilsonzone

Ingredients

• 2 cups Grated carrots

• 1 can (14 ounces) bean sprouts

• 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 Vegetable oil

• 1 teaspoon Brown sugar

• pinch Cayenne pepper

• 16 egg roll wrappers

Preparation

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.

In a small bowl, combine 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; remove from the heat.

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.

Spray tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Yield: 8 servings.

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