Baked Egg Rolls

Ingredients

• Canola oil
• 2 cups grated carrots
• 1 can (14 oz) bean sprouts, drained
• ½ cup chopped water chestnuts
• ½ cup chopped green peppers
• ½ cup chopped scallions
• 1 garlic clove, minced
• 2 cups thinly shredded chicken (cooked)
• 4 tbsp cornstarch
• 1 tbsp water
• 1 tbsp soy sauce
• 1 tsp brown sugar
• ⅛ tsp cayenne pepper
• 16 egg roll wrappers

Directions

Preheat oven to 425° F. Lightly coat large skillet with oil. Add in carrots, beans, chestnuts, peppers, scallions, garlic. Cook over medium heat for about 3 minutes. Add chicken and heat through. In a small bowl, combine cornstarch, water, soy sauce, one tsp of oil, brown sugar, and cayenne pepper; stir until smooth. Add to skillet. Bring to a boil and cook 2 minutes, stirring until thick. Remove from heat. Spoon ¼ cup of filling on bottom ⅓ of egg roll wrapper. Tightly fold side toward center. Keep remaining wrappers covered with a damp paper towel. Place seam-side down on baking sheet. Repeat for remaining wrappers. Brush tops of rolls with a thin layer of oil. Bake 10-15 mins.