Baked Egg Rolls

By : W. W. Favorite Homestyle Recipes Cookbook, page 156

4 Points per serving

1 1/4 pounds ground chicken

2 cups grated carrots

1 1/2 cups drained bean sprouts

4 ounces drained sliced water chestnuts

1/4 cup chopped bell pepper

1/4 cup sliced scallions

3 garlic cloves -- crushed

1 tablespoon water

1 1/2 teaspoons reduced-sodium soy sauce

1 teaspoon sesame oil

1 teaspoon firmly packed brown sugar

1 tablespoon plus 1 tsp cornstarch

1/4 teaspoon ground red pepper

16 wonton skins -- (3 inch squares)

1. In large nonstick skillet or wok, cook chicken over medium heat until crumbly, 5 minutes. Drain and set aside.

2. To same skillet, add carrots, bean sprouts, water chestnuts, green pepper, scallions, and garlic. Cook over medium heat, 3 minutes; return chicken to skillet.

3. In small bowl, combine water, soy sauce, sesame oil, and brown sugar; whisk in cornstarch and red pepper. Pour into chicken mixture; toss well. Remove from heat and set aside.

4. Preheat oven to 450º F.

5. Place 1 wonton skin on work surface; spoon 1/4 cup chicken mixture on bottom third of wonton skin; fold both sides toward center and roll tightly. Place seam-side down on nonstick baking sheet; repeat with remaining skins and filling (rolls can be frozen at this point). Bake until lightly browned, 15 minutes.

Makes 8 servings.

Serving Size (2 rolls)

* I was a little worried that 1/4 cup mixture would not fit into those 3 in wontons, but they do stretch as you work with them. I did them on the diagonal to have more room to tuck.

According to the cookbook: Per Serving 182 Calories, 15g Protein, 7g Fat, 15g Carbohydrate, 36mg Calcium, 121mg Sodium, 59mg Cholesterol, 1g Fiber Selections: 2 P, 1 V, 3/4 B, 60 Opt. Cal.