Total Preparation Time: 45 minutes
Ingredients: Chicken & Turkey
Actual Cooking Time: 45 minutes
Number of Servings: 6
Origin: Asian
Special Features: Make Ahead
Meal Type: Entree
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.
Cook's Notes
Nutrition Information
Calories: 161