Baked Egg Rolls

August 09, 2013

109

Oh my gosh friends have I got a doozy for you today! If you like Chinese egg rolls you are going to LOVE these baked egg rolls! All of the flavor you want without the frying mess and calories! It is a total make ahead too! I made mine in the morning and baked them off just before I wanted to eat. Another plus is, they are very versatile! If you want a vegetarian version you could replace the chicken with shredded cabbage! You could also use ground pork or beef in place of the chicken. En

2 T. + 1 t. extra virgin olive oil
2 c. grated carrots
1 (14 1/2 oz.) can bean sprouts, drained
1/2 c. chopped water chestnuts
1/4 c. green bell pepper, finely chopped
1/4 c. green onion, finely chopped
1 clove garlic, minced
1 lb. ground chicken breast
4 t. cornstarch
1 T. water
2 T. reduced sodium soy sauce
1 t. brown sugar
1 pinch cayenne pepper
1 t. salt
16 egg roll wrappers
Cooking spray
Dipping sauce (for serving), see below

Preheat the oven to 425. Lightly spray a large baking sheet and set aside. Heat one tablespoon of olive oil in a large skillet over medium high heat and saute the carrots, bean sprouts, water chestnuts,...
See the full directions on my site

Nutritions

Calories
162

Sodium
430mg
17% DV

Fat
4g
6% DV

Protein
8g
16% DV

Carbs
21g
7% DV

Fiber
2g
9% DV