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Weight Watchers Recipes |
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) |