No deep fryer? No problem! These delightful Baked Egg Rolls just require an oven to get that addictive crispy texture. Filled with chicken and veggies, Baked Egg Rolls make for a satisfying appetizer or savory snack. Serve with a sweet chili sauce for an authentic Chinese restaurant experience.
Ingredients
- 2 cups carrots, grated
- 1 can (14 ounces) bean sprouts, drained
- 1/2 cup water chestnuts, chopped
- 1/4 cup green pepper, chopped
- 1/4 cup green onions, chopped
- 1 clove garlic, minced
- 2 cups chicken, cooked and finely diced
- 4 teaspoons cornstarch
- 1 tablespoon water
- 1 tablespoon light soy sauce
- 1 teaspoon canola oil
- 1 teaspoon brown sugar
- cayenne pepper, to taste
- 16 egg roll wrappers
Directions
Step 1 –Set your oven to 425 degrees F.
Step 2 –Spray a large skillet with your cooking spray or oil.
Step 3 –Heat the skillet on the stovetop over medium heat.
Step 4 –Add in the carrots, bean sprouts, water chestnuts, green pepper, green onions, and garlic, and cook the dish until the veggies are crisp and tender, about 6 minutes. Be careful not to let the garlic burn.
Step 5 –Add in the chicken and cook it through.
Step 6 –Add in the cornstarch, the water, the soy sauce, the canola oil, the brown sugar, and the cayenne pepper in a small mixing bowl.
Step 7 –Combine the seasoned slurry into the chicken mixture in the skillet.
Step 8 –Raise the heat to bring all of the contents to a boil
Step 9 –Cook the dish until the sauce is thick, about 2 minutes.
Step 10 –Remove the skillet from the heat.
Step 11 –Spray a baking sheet with some nonstick cooking spray.
Step 12 –Using a chopping board, lay out the egg roll wrapper.
Step 13 –Spoon out 1/4 cup of the chicken mixture onto the bottom third of 1 egg roll wrapper.
Step 14 –Fold in the sides toward the center and roll tightly. Put the seam side down on a baking tray. Repeat this process with the remaining chicken mixture and egg roll papers.
Step 15 –Lightly spray the tops of the egg rolls with a cooking spray to prevent them burning. Bake for about 10 to 15 minutes or until golden brown.
Step 16 –Serve hot.
