OK: This has a couple of unusual ingredients..I'm thinking outside the box on this one!
2 cups grated carrots
1 can (14 oz) bean sprouts-drained
1/2 cup water chestnuts
1/4 cup chopped green pepper
1/4 cup chopped onion
1 garlic clove-minced
2 cups cooked chicken-finely diced
4 tsp. cornstarch
1 Tbls. water
1 Tbls. soy sauce
1 tsp. vegetable oil
1 tsp brown sugar
pinch cayenne pepper
16 egg roll wrappers
Coat a large skillet withj non-stick spray; add the first six ingredients. Cook and stir over medium heat about 3 min. until vegetables are crisp-tender; add chicken and heat through. In a small bowl combine cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into chicken mixture. Bring to boil. Cook and stir for 2 min. remove from heat. Spoon 1/4 of mixture on the bottom third of an egg roll wrapper; fold sides toward center and roll tightly. Keep other eggroll wrappers covered while filling one at a time.Place seam side down on a baking sheet coated with nonstick spray. Repeat with remaining wrappers. Spray tops of egg rolls with nonstick cooking spray. Bake at 425 for 10-15 min. or till lightly browned.
2 eggrolls= 261 calories, 3 grams fat
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