- 1 tablespoon water
- 1 1/2 tablespoons reduced-sodium soy sauce
- 1 teaspoon vegetable oil
- 1 teaspoon brown sugar
- 1 tablespoon plus 1 teaspoon cornstarch
- 1 broccoli, finely diced
- 1/2 onion, finely diced
- 1 carrot, finely shredded
- 2 s cabbage, finely shredded
- 1 green pepper, finely diced
- 1 garlic clove, minced
- 1/4 teaspoon pepper
- 1 cooked chicken or turkey, shredded (or 10-oz. can chicken breast meat, drained and shredded)
- 1 (16 oz.) pkg. egg roll wrappers (14)
Wash hands and countertop. Combine water, soy sauce, oil and brown sugar in small bowl. Whisk in cornstarch. Set aside. Heat nonstick skillet or wok on medium-high heat. Add vegetables, garlic and pepper. Cook 3 minutes. Add chicken. Cook 1 minute more. Pour soy sauce mixture onto skillet/wok mixture and toss well. Remove from heat. Set aside.
Preheat oven to 400°. Lightly coat cookie sheet with cooking spray. Place 1 egg roll wrapper on sanitized countertop so it looks like a diamond. Put 1/4 cup filling just below center. Pull bottom edge of wrapper up and over filling to start the roll. Fold in the left and right corners. Continue rolling the rest of the way. Moisten top corner of wrapper with a bit of water to keep it from unrolling.
Place egg roll, seam-side-down, on baking sheet. Repeat with remaining wrappers and filling. Lightly spray egg rolls with cooking spray. Bake 18 to 22 minutes until golden brown.
Egg roll wraps are usually found
in the produce section at the
grocery store. Keep refrigerated
until ready to use and then take
only one wrap at a time from the package and cover the rest with a damp towel so they
won’t dry out.
Making egg rolls can be a great family activity. It offers “action” for everyone: shredding, grating, stirring, whisking and wrapping. This recipe is baked to perfection, not fried. Then the fun can continue by trying different dips: salsa, sweet-and-sour sauce, or mustard. The recipe makes 14 rolls.