Baked Egg Rolls
Baked Egg Rolls might be just the hor d'oeuvre you are searching for. This recipe serves 8. Watching your figure? This dairy free recipe has 185 calories, 10g of protein, and 5g of fat per serving. From preparation to the plate, this recipe takes approximately 25 minutes. If you have bean sprouts, brown sugar, carrots, and a few other ingredients on hand, you can make it. This recipe is typical of Chinese cuisine.
Instructions
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 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 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.