These crispy eggs rolls are packed with tasty ingredients like water chestnuts, peppers, and chicken. They make a great appetizer, snack, or side dish.
Ingredients
- carrots: 2 cups (grated)
- bean sprouts: 1 can (14.5 ounce can, drained)
- water chestnuts: 0.5 cup (chopped)
- green bell pepper: 0.25 cup (chopped)
- green onions: 0.25 cup (chopped)
- clove garlic: 1 piece (minced)
- cooked chicken: 2 cups (finely diced)
- cornstarch: 4 tsp
- water: 1 Tbsp
- light soy sauce: 1 Tbsp
- vegetable oil: 1 tsp
- brown sugar: 1 tsp
- pinch cayenne pepper: 1 piece
- egg roll wrappers: 16 piece
- nonstick cooking spray:
Metric Conversion
Stages of cooking
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Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
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Coat a large skillet with nonstick cooking spray and heat over medium heat; cook and stir carrots, bean sprouts, water chestnuts, green pepper, green onions, and garlic until vegetables are crisp, about 3 minutes. Stir in chicken until heated through, 3 to 5 minutes.
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Combine cornstarch, water, soy sauce, 1 teaspoon oil, brown sugar, and cayenne in a small bowl; stir into chicken mixture. Bring to a boil over high heat and stir, cooking until sauce is thickened, about 2 minutes; remove from heat.
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Spoon 1/4 cup chicken mixture on the bottom third of one egg roll wrapper. Fold sides toward center and roll tightly; place seam side down on prepared baking sheet. Repeat with remaining filling and wrappers. Spray top of egg rolls with nonstick cooking spray.
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Bake in preheated oven until lightly browned, 10 to 15 minutes.
