Baked to perfection, not fried!
Makes: 14
Ingredients:
1 tablespoon water
1 1/2 tablespoons reduced-sodium soy sauce
1 teaspoon vegetable oil
1 teaspoon brown sugar
1 tablespoon plus 1 teaspoon cornstarch
1 cup finely diced broccoli
1/2 cup finely diced onion
1 cup finely shredded carrot
2 cups finely shredded cabbage
1 cup finely diced green pepper
1 garlic clove, minced
1/4 teaspoon pepper
1 cup cooked, shredded chicken or turkey or
1 (10-ounce) can drained chicken breast meat, shredded
14 egg roll wrappers
Directions:
1. In a small bowl, combine water, soy sauce, oil and brown sugar; whisk in
cornstarch and set aside.
2. Heat a nonstick skillet or wok on medium-high heat. Add vegetables, garlic and
pepper. Cook 3 minutes. Add chicken and cook 1 minute more.
3. Pour soy sauce mixture into chicken mixture; toss well. Remove from heat and
set aside.
4. Preheat oven to 400 degrees F.
5. Spray a baking sheet with cooking spray.
6. Place 1 egg roll wrapper on sanitized countertop so it looks like a diamond. Put
1/4 cup filling just below center. Pull bottom edge of wrapper up and tuck under
filling. Fold in the left and right corners. Tightly roll-up egg roll. Moisten the
top corner of wrapper with a bit of water to prevent it from unrolling. (Keep
the egg roll wraps in their package so they don't dry out between making each
one.)
7. Place egg roll, seam-side-down, on baking sheet and repeat with remaining
wrappers and filling. Lightly spray egg rolls with cooking spray. Bake 18 to 22
minutes until golden brown.