Recipes Baked Egg Rolls 4.4 (111) 83 Reviews 12 Photos 'My family enjoys a variety of different foods including these crisp egg rolls,' remarks Barbara Lierman of Lysons, Nebraska. 'They're packed with tasty ingredients and also low in fat.' By Allrecipes Member Published on August 2, 2021 Save Rate Print Share Trending Videos Close this video player 12 12 12 12 12 Prep Time: 15 mins Cook Time: 10 mins Total Time: 25 mins Servings: 8 Yield: 8 servings Ingredients 2 cups grated carrots 1 (14.5 ounce) can bean sprouts, drained ½ cup chopped water chestnuts ¼ cup chopped green pepper ¼ cup chopped green onions 1 garlic clove, minced 2 cups finely diced cooked chicken 4 teaspoons cornstarch 1 tablespoon water 1 tablespoon light soy sauce 1 teaspoon vegetable oil 1 teaspoon brown sugar 1 pinch cayenne pepper 16 egg roll wrappers* Directions Coat a large skillet with nonstick cooking spray; add the first six ingredients. Cook and stir over medium heat until vegetable 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 degrees F for 10-15 minutes or until lightly browned. Tips *Editor's Note: Fill egg roll wrappers one at a time, keeping the others covered until ready to use. Nutritional Analysis: One serving (2 each) 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. I Made It Print