Daily archive for February 8, 2020

Crispy Baked Egg Rolls

Crispy Baked Egg Rolls

2 cups grated carrots 1 can (14 ounces) bean sprouts, drained 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 canola oil 1 teaspoon brown sugar Pinch cayenne pepper 16 egg roll wrappers Cooking spray Coat a large skillet with cooking spray; add the first 6 ingredients. Cook and stir over medium heat until vegetables are crisp-tender, about 3 minutes. Add chicken; heat through. In a small bowl, combine the 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 or until thickened; remove from the heat. Spoon 1/4 cup chicken mixture on the bottom third of 1 egg roll wrapper; fold sides toward center and

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