Recipe: Eggrolls

I "know for nothing" about eggrolls but I happened to be looking at all the recipes on the Reiman Publications site (Taste of Home, Quick Cooking, etc.) and they show a low-fat eggroll from the Taste of Home Annual Recipes 2000 cookbook. I remembered your post so copied it. Good luck.

Baked Egg Rolls
These crisp egg rolls are packed with tasty ingredients and also low in fat.
—B.L.,Lyons, Nebraska

Uses less fat, sugar or salt. Includes Nutritional Analysis and Diabetic Exchanges.

2 cups grated carrots
1 can (14 ounces) bean sprouts, drained
1/2 cup chopped water chestnuts
1/4 cup chopped green pepper
1/4 cup chopped green onions
1 garlic clove, minced
2 cups diced cooked chicken
4 teaspoons cornstarch
1 tablespoon water
1 tablespoon light soy sauce
1 teaspoon vegetable oil
1 teaspoon brown sugar
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 vegetables are crisp-tender, about 3 minutes. Add chicken; heat through. In a small bowl, combine cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes; remove from the heat. Spoon 1/4 cup of chicken mixture on the bottom third of one egg roll wrapper; fold sides toward center and roll tightly. 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 for 10-15 minutes or until lightly browned. Yield: 8 servings.

Nutritional Analysis: One serving (2 egg rolls) equals 261 calories, 518 mg sodium, 27 mg cholesterol, 45 gm carbohydrate, 13 gm protein, 3 gm fat.

Diabetic Exchanges: 3 starch, 1 lean meat.

*Editor’s Note: Fill egg roll wrappers one at a time, keeping the others covered until ready to use.