What the ELLE.Baked Egg Rolls

Name: What the ELLE.Baked Egg Rolls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: ['8', '8 servings']
Cuisine: asian
Ingredients: 2 cups grated carrots; 1 (14.5 ounce) can bean sprouts, drained; 0.5 cup chopped water chestnuts; 0.25 cup chopped green bell pepper; 0.25 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

4.30 (27)

⏱ 35 mins 🍽 ['8', '8 servings'] 🌶 asian 🏷 Snack

These crunchy baked egg rolls are a flavourful Asian appetiser or snack. The filling combines diced chicken with crisp vegetables like carrots, bean sprouts, water chestnuts, and bell peppers, all bound in a savoury soy and brown sugar glaze. Wrapped in egg roll pastry and baked until golden, they offer a lighter alternative to frying. This recipe yields 8 servings and is ready in about 35 minutes.

Ingredients

2 cups grated carrots
1 (14.5 ounce) can bean sprouts, drained
0.5 cup chopped water chestnuts
0.25 cup chopped green bell pepper
0.25 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

Method

Set your oven to 425 degrees F (220 degrees C). Prepare a baking sheet by lightly greasing it.
Use nonstick cooking spray to coat a large skillet and place it over heat. Cook the grated carrots, drained bean sprouts, chopped water chestnuts, chopped green bell pepper, chopped green onions, and minced garlic, stirring, for about 3 minutes until the vegetables are crisp. Add the finely diced cooked chicken and stir for 3 to 5 minutes until hot.
In a small bowl, mix the cornstarch, 1 tablespoon water, light soy sauce, 1 teaspoon vegetable oil, brown sugar, and a pinch of cayenne pepper. Pour this into the chicken mixture. Bring it to a boil and stir for about 2 minutes until the sauce thickens, then take the skillet off the heat.
Place 1/4 cup of the chicken filling on the lower third of an egg roll wrapper. Fold the sides inwards and roll it up tightly. Position it seam-side down on your prepared baking sheet. Repeat with the rest of the filling and wrappers. Spray the tops of the egg rolls with nonstick cooking spray.
Bake in your preheated oven for 10 to 15 minutes until they are lightly browned.

Nutrition (per serving)

Calories150 kcal

Fat4 g

Sugars2 g

Protein12 g

Sodium213 mg

Recipe details

CategorySnack

Cuisineasian

AuthorHoneyBooBoo