I love egg rolls, but I don’t love all of the added fat and calories that come with deep-frying them. When you make them yourself, though, you control what’s in them, and you control the fat and calories. You can bake egg rolls, and they’re delicious. I promise you won’t miss the grease!
2 cups carrots, grated or chopped
1 14-oz. can bean sprouts, drained
1/2 cup water chestnuts, chopped
1/4 cup green or red pepper, chopped (or use celery if you don’t like peppers)
1/4 cup green onions, chopped
1 clove garlic, minced
2 cups cooked chicken, shrimp or pork, finely chopped
4 teaspoons cornstarch
1 tablespoon water
1 tablespoon soy sauce
1 teaspoon oil
1 teaspoon brown sugar
1 pinch cayenne pepper
16 egg roll wrappers
Coat a large skillet with nonstick cooking spray; add the first six ingredients. Cook and stir over medium heat until veggies are crisp-tender, about 3 minutes. Add meat; heat through. This is a great way to use leftover meat. Chop up that chicken breast or pork chop, and toss it in the pan!
In a small bowl, combine corn starch, water, soy sauce, oil, brown sugar, and cayenne until smooth; stir into meat mixture. Bring to a boil. Cook and stir for 2 minutes; remove from the heat.
Spoon 1/4 cup of meat mixture onto an egg roll wrapper; fold (see photos). Place seam-side down on a baking sheet coated with nonstick cooking spray. Repeat with remaining wrappers and filling.
Spray tops of egg rolls with nonstick cooking spray. Bake at 425 degrees F. for 10-15 minutes or until lightly browned.
That’s it! It’s really pretty simple to make your own egg rolls at home, and the best thing is that the leftovers are even better the next day, cold, right out of the refrigerator, with a little soy sauce. Enjoy!