Baked Egg Rolls

Oh my gosh friends have I got a doozy for you today!  If you like Chinese egg rolls you are going to LOVE these baked egg rolls!  All of the flavor you want without the frying mess and calories!  It is a total make ahead too!  I made mine in the morning and baked them off just before I wanted to eat.  Another plus is, they are very versatile!  If you want a vegetarian version you could replace the chicken with shredded cabbage!  You could also use ground pork or beef in place of the chicken.  Enjoy and don't forget the dipping sauce!  

Baked Egg Rolls (adapted from allrecipes.com)

2 T. + 1 t. extra virgin olive oil
2 c. grated carrots
1 (14 1/2 oz.) can bean sprouts, drained
1/2 c. chopped water chestnuts
1/4 c. green bell pepper, finely chopped
1/4 c. green onion, finely chopped
1 clove garlic, minced
1 lb. ground chicken breast
4 t. cornstarch
1 T. water
2 T. reduced sodium soy sauce
1 t. brown sugar
1 pinch cayenne pepper
1 t. salt
16 egg roll wrappers
Cooking spray
Dipping sauce (for serving), see below

Preheat the oven to 425.  Lightly spray a large baking sheet and set aside.  

Heat one tablespoon of olive oil in a large skillet over medium high heat and saute the carrots, bean sprouts, water chestnuts, bell pepper, onion and garlic for about 5 minutes until the vegetables are tender but still a little crisp.  Meanwhile, heat another tablespoon of olive oil in a medium skillet over medium high heat heat and cook the ground chicken until it is completely cooked.  While the veggies and chicken cook mix the cornstarch, water, soy sauce, brown sugar, cayenne pepper and salt together in a small bowl.   Add the chicken and cornstarch mixture to the vegetable mixture and allow to cool a little bit before assembling the egg rolls.   

Spoon 1/4 c. of the mixture onto the bottom third of one egg roll wrapper.  Fold the sides toward the center and wrap tightly.  Place seam side down on the prepared baking sheet and repeat with the remaining ingredients.  These can be refrigerated at this point until ready to bake.  When you are ready to bake them, spray each egg roll with cooking spray and bake in the preheated oven for 20-25 minutes or until golden brown and crispy!  Serve with dipping sauce!

16 servings (141 calories each serving) according to my calculator on loseit.com

Dipping Sauce (allrecipes.com)

3 T. low sodium soy sauce
3 T. rice vinegar
1/8 t. sesame oil
1 t. ground ginger
1/2 t. garlic powder
1/2 t. onion powder

Combine all ingredients in a container with an airtight lid and shake to combine.  Just before serving, shake again and distribute among 4 small serving bowls for dipping.  

4 servings (13 calories each serving) according to my calculator on loseit.com