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Baked Chicken Egg Rolls

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
35 min
SERVINGS
8 servings
Snack
Baked Chicken Egg Rolls
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
Instructions
1
Preheat the oven to a high temperature of 425 degrees Fahrenheit (220 degrees Celsius).
2
To prevent sticking, lightly coat a baking sheet with a thin layer of oil.
3
Heat a large skillet over medium heat and spray it with non-stick cooking spray.
4
Add the vegetables, including carrots, bean sprouts, water chestnuts, green pepper, green onions, and garlic, to the skillet.
5
Stir them constantly until they are tender and crisp, approximately 3 minutes.
6
Add the chicken to the skillet and cook until it is fully heated through, taking around 3 to 5 minutes.
7
Mix the cornstarch, water, soy sauce, 1 teaspoon of oil, brown sugar, and cayenne pepper in a small bowl.
8
Combine the mixture with the chicken until well-coated.
9
Bring the mixture to a boil over high heat and stir constantly, cooking until the sauce thickens, around 2 minutes.
10
Remove it from heat.
11
Spoon approximately 1/4 cup of the chicken mixture onto the bottom third of an egg roll wrapper.
12
Fold the sides toward the center and roll it tightly, placing seam side down on the prepared baking sheet.
13
Repeat with the remaining filling and wrappers.
14
Spray a thin layer of non-stick cooking spray on top of the egg rolls.
15
Bake them in the preheated oven until they are lightly browned, taking around 10 to 15 minutes.