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Baked Egg Rolls

These egg rolls are low in fat but the crispiness from baking will fool you into thinking they were fried! —Barbara Lierman, Lyons, Nebraska
  • Total Time
    Prep: 30 min. Bake: 10 min.
  • Makes
    16 servings

Ingredients

  • 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

Directions

  • Coat a large skillet with cooking spray; heat pan over medium heat. Add the first 6 ingredients; cook and stir 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 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.
  • Spritz tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned.
    Freeze option: Freeze cooled egg rolls in a freezer container, separating layers with waxed paper. To use, reheat rolls on a baking sheet in a preheated 350° oven until crisp and heated through.
Test Kitchen Tip
  • Look for egg roll wrappers in the produce section of your favorite market!
  • Nutrition Facts
    1 egg roll: 146 calories, 2g fat (0 saturated fat), 18mg cholesterol, 250mg sodium, 22g carbohydrate (1g sugars, 1g fiber), 9g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1/2 fat.
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