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 servings
Cuisine: Chinese
Ingredients: 14.5 oz Bean Sprouts; 1 tsp Brown Sugar; 1 pinch Cayenne Pepper; 1 cooks Cooking Spray; 4 tsp Cornstarch; 2 cups Diced Carrots; 2 cups Diced Fully Cooked Chicken Breast; 0.25 cup Diced Green Bell Pepper; 16 whole Egg Roll Wrapper; 1 whole Garlic; 0.25 cup Green Onion; 1 tbsp Light Soy Sauce; 1 tsp Vegetable Oil; 1 tbsp Water; 0.5 cup Water Chestnut

Appetizer 🧄Dinner 🍽️Lunch 🥪Snack 🍿 Chinese 🇨🇳 Halal 🕌

What the ELLE...Baked Egg Rolls deliver shatteringly crisp wrappers with a juicy chicken-and-vegetable filling brightened by soy, a touch of brown sugar, and a hint of cayenne. Water chestnuts and bean sprouts add crunch, while a light cornstarch glaze pulls everything together. Serve hot as a party starter or snack when you want bold flavor with a lighter baked finish.

Prep15 mins
Cook20 mins
Serves8
DifficultyEasy

1

Preheat the oven to 425 degrees F (220 degrees C) and lightly grease a baking sheet.
2

Coat a large skillet with nonstick cooking spray and heat over medium heat; cook and stir the carrots, bean sprouts, water chestnuts, green pepper, green onions, and garlic until the vegetables are crisp, about 3 minutes. Stir in the chicken and cook until heated through, 3 to 5 minutes.
3

In a small bowl, combine the cornstarch, water, soy sauce, 1 teaspoon oil, brown sugar, and cayenne; stir this into the chicken mixture. Bring to a boil over high heat and stir, cooking until the sauce thickens, about 2 minutes; remove from the heat.
4

Spoon 1/4 cup of the chicken mixture onto the bottom third of one egg roll wrapper. Fold the sides toward the center and roll tightly; place seam-side down on the prepared baking sheet. Repeat with the remaining filling and wrappers. Spray the tops of the egg rolls with nonstick cooking spray.
5

Bake in the preheated oven until lightly browned, 10 to 15 minutes.