Description
These crispy eggs rolls are packed with tasty ingredients like water chestnuts, peppers, and chicken. They make a great appetizer, snack, or side dish.
Ingredients
- 2 cups grated carrots
- 1 (14.5 ounce) can bean sprouts, drained
- ½ cup chopped water chestnuts
- ¼ cup chopped green bell pepper
- ¼ 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 oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
- 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.
- 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.
- 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.
- Bake in preheated oven until lightly browned
- 10 to 15 minutes.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 8