Weight Watchers Recipes
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Baked Egg Rolls
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)