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Baked Chicken Egg Rolls

Ingredients


1 pound ground chicken
5 tablespoons canola oil
cooking spray
2 cups carrots, grated
1 can (14 ounces) bean sprouts, drained
1/2 cup chopped water chestnuts, chopped
1/4 cup green peppers, chopped
1/4 cup green onions, chopped
1 garlic clove, minced
4 teaspoons cornstarch
1 tablespoon water
1 tablespoon light soy sauce
1 teaspoon brown sugar
pinch cayenne pepper
1 pack of egg roll wrappers (24 sheets)
1 egg
2 tablespoons vegetable oil

Instructions

add three teaspoons of canola oil to a skillet and cook the ground chicken over medium-excessive warmness for 4-five minutes. Set apart the cooked in a bowl for later.
Coat a large skillet with cooking spray. upload 2 cups of grated carrots, 1 can of drained bean sprouts, half of cup of chopped water chestnuts, 1/4 cup of chopped inexperienced peppers, 1/4 cup of chopped inexperienced onions, and 1 minced garlic clove. Cook and stir over medium heat for 3 minutes or until vegetables are tender-crisp. Add cooked chicken to the skillet.
In a small bowl, put 4 teaspoons of cornstarch product, add 1 tablespoon of water, 2 tablespoons of canola oil, add 1 tablespoon of light soy sauce, and finally 1 teaspoon of brown sugar, and a pinch of cayenne pepper. blend everything until it's miles a clean consistency. Add it to skillet with the ground chicken. prepare dinner and stir for 2 mins or till the sauce thickens. Turn off the heat.
Take 2 tablespoons of the chook mixture and add it to the lowest 0.33 of 1 egg roll wrapper. Fold the lowest nook of the wrapper to cowl the filling. Then fold the facet corners toward the middle and roll it ahead into a tight egg roll form. keep final wrappers blanketed with a moist paper towel until equipped to use. vicinity seam facet down on a baking sheet covered with cooking spray. Repeat till all egg rolls are wrapped.
In a small bowl, combine one egg with two tablespoons of vegetable oil. Brush all the egg rolls with this aggregate and place them again at the baking sheet. Bake at 425°F or 220°C
for 10-15 minutes or until lightly browned.
Serve

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