Sunday, February 27, 2011

Working Mom's Recipe of the Week

Egg Rolls
Servings = 6
Time = 45 min

1 Tbs olive oil
2 c grated carrots
1 14 oz can bean sprouts, drained
1/2 c chopped water chestnuts
1 minced garlic
2 c diced cooked chicken
4 tsp cornstarch
1 Tbs each water and soy sauce
1 tsp brown sugar
18 egg roll wraps
Cooking spray
Hoisin sauce

Preheat over to 475 F. On stove top, heat olive oil in large skillet over medium heat. Saute all the veggies. Add chicken and cook until heated through. In a small bowl, combine cornstarch, water, soy sauce and sugar - add to skillet. Bring to boil and simmer 2 minutes. Turn off heat. Spoon 1/4 c mix into center of each wraps. Fold the edges and toll tightly. Place seem side down on a cooking sheet coated in cooking spray. Spray the tops of each roll. Bake for 10-15 minutes or until golden on top. Serve with hoisin sauce. One serving is 3 rolls.

Notes: My daughter and husband love these egg rolls. Since they are baked, not fried, they are very low in fat and calories. I usually saute some veggies (snow peas, green/red bell pepper, sliced carrot, bamboo shoots) in stir fry sauce to serve on the side.

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