Recipe Of The Day

Baked Egg Rolls
WW Pts - 1 per egg roll

Ingredients:
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)

Prep:
In large nonstick skillet or wok, cook chicken over medium heat until crumbly, 5 minutes. Drain and set aside. To same skillet, add carrots, bean sprouts, water chestnuts, green pepper, scallions, and garlic. Cook over medium heat, 3 minutes; return chicken to skillet. 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. Preheat oven to 450º F. 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.

Serves 8
WW Pts - 2 (2 egg 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.