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Try this delicious low fat baked version of usually high fat egg rolls, made with chicken and crisp-tender vegetables!

Ingredients:
2 cups grated carrots
1 14-ounce can of bean sprouts
1/2 cup water chestnuts, chopped
1/4 cup green pepper, chopped
1/4 cup green onions, chopped
1 garlic clove, minced
2 cups cooked chicken, diced
4 teaspoons cornstarch
1 tablespoon water
1 tablespoon light soy sauce
1 teaspoon vegetable oil
1 teaspoon brown sugar
Pinch of cayenne pepper
16 egg roll wrappers (keep stack of wraps covered until needed, one at a time)

Directions:
Cook first 6 ingredients in a large skillet (coated with cooking spray), over medium heat until vegetables are crisp-tender. Add chicken and continue to cook until heated through.

In a separate bowl, mix together cornstarch, water, soy sauce, oil, brown sugar and cayenne pepper. Stir sauce into chicken mixture.

Bring combined mixture to a boil and continue cooking for 2-3 minutes. Remove from heat.

Make egg rolls by placing 1/4 c. of chicken mixture onto the bottom third of one egg roll wrapper, then folding the sides of the wrapper toward the center, and then rolling tightly.

Place egg rolls on a baking sheet (coated with cooking spray), seam side down. Spray tops of egg rolls with cooking spray and bake at 425 degrees for 10-15 minutes, until lightly browned.

Recipe makes 8 servings; serving size 2 egg rolls.

Nutrition information per serving:
Calories: 216
Fat: 3g
Sodium: 518mg
Cholesterol: 27mg
Carbohydrates: 45g
Protein: 13g
Diabetic Exchanges: 3 starch, 1 lean meat

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