My newest obsessions are eggroll and wonton wrappers. They are so easy to work with and you can fill them with virtually anything. It is a great way for me to trick my son into eating veggies and my husband loves every single bite. I was a little unsure if I should try making eggrolls because they just seem like a lot of work. In my mind lots of things could have gone wrong. As per usual the only thing that was wrong was me haha! These are not only tasty but also guilt free at only 150 calories per serving. So to my friends out there who love Chinese takeout but are counting calories here is the answer to your problem! I loved that these were crispy without all the grease and the veggies tasted ultra fresh which was also a plus. I was satisfied after 2 of them and had lots left over. They keep well but I would suggest reheating in the oven to keep them crisp.
Serves: 8 Calories: 150 for 2 eggrolls
– 2 cups grated carrots
– 1-14.5oz can of bean sprouts
– 1/2 cup of chopped water chestnuts
– 1/4 cup of chopped green bell pepper
– 1/4 cup chopped green onion
– 1 clove of garlic, minced
– 2 cups finely diced cooked chicken
– 4 tsp cornstarch
– 1 tbsp water
– 1 tbsp light soy sauce
– 1 tsp canola or olive oil
– 1 tsp brown sugar
– 1 pinch cayenne pepper
– 16 eggroll wrappers (You can get these at your regular market usually either by the refrigerated gourmet pastas or where they keep vegetarian foods next to tofu)
– nonstick cooking spray.
1.) Preheat oven to 425 degrees and lightly spray a cooking sheet. (Don’t go crazy with the spray.. Remember these are baked eggrolls not fried eggrolls haha!)
2.) Coat a large skillet with nonstick cooking spray and heat over medium. Add the carrots, bean sprouts, water chestnuts, green pepper, green onions, and garlic. Cook for approximately 3 minutes (You want the veggies to be a little crisp). Stir in chicken and cook until heated through (approximately 3-5 minutes).
3.) Combine cornstarch, water, soy sauce, 1 tsp oil, brown sugar, and cayenne in a small bowl. Stir into chicken mixture and bring to a boil over high heat. Constantly stirring, cook until the sauce is thickened (about 2 minutes). Remove from heat.
4.) Spoon 1/4 cup of chicken mixture onto the bottom 1/3 half of an eggroll wrapper. Fold the sides towards the center and roll tightly. Place seam side down on your baking sheet. Continue with the rest of the wrappers.
OPTIONAL: If you want a little extra crisp very lightly spritz the tops of the eggrolls with cooking spray.
5.) Bake until golden brown (10-15 minutes)
6.) Serve with soy sauce or spicy mustard and enjoy!
*Original recipe can be found at http://www.allrecipes.com
**Photo is an original taken by me