These crispy eggs rolls are packed with tasty ingredients like water chestnuts, peppers, and chicken. They make a great appetizer, snack, or side dish.
Original recipe makes 8 servings
Ingredients
2 cups grated carrots
1 (14.5 ounce) can bean sprouts, drained
1/2 cup chopped water chestnuts
1/4 cup chopped green bell pepper
1/4 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
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PREP
15 mins
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COOK
20 mins
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READY IN
35 mins
Directions
- 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.
Nutrition
Calories: 150 kcal
Carbohydrates: 16.9 g
Cholesterol: 28 mg
Fat: 3.6 g
Fiber: 2.1 g
Protein: 12.4 g
Sodium: 213 mg
