This is the baked egg roll recipe I'll be using tonight, although I don't have any bean sprouts. I'll substitute shredded cabbage. As they're baked, the texture is a little different from fried egg rolls, but they still turn out yummy. I also included a sweet & sour sauce recipe. I've never made it with Splenda, but I bet it'll turn out fine.
Baked Egg Rolls
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
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2 cups carrots -- grated
1 can bean sprouts -- drained (14 oz can)
1/2 cup waterchestnuts -- chopped
1/4 cup green pepper -- chopped
1/4 cup green onions -- chopped
1 clove garlic -- minced
2 cups cooked chicken, shrimp or pork -- finely diced
4 teaspoons cornstarch
1 tablespoon water
1 tablespoon soy sauce
1 teaspoon healthy oil
1 teaspoon brown sugar substitute
1 pinch cayenne pepper
16 egg roll wrappers
Coat a large skillet with nonstick cooking spray; add the first six ingredients.
Cook and stir over medium heat until veggies are crisp-tender, about 3 minutes.
Add meat; heat through.
In a small bowl, combine cornstarch, water, soy sauce, oil, brown sugar substitute and cayenne until smooth; stir into meat mixture.
Bring to a boil.
Cook and stir for 2 minutes; remove from the heat.
Spoon 1/4 cup of meat mixture onto the bottom third of one egg roll wrapper; fold sides toward center and roll tightly.
Place seam side down on a baking sheet coated with nonstick cooking spray.
Repeat with remaining wrappers and filling.
Spray tops of egg rolls with nonstick cooking spray.
Bake at 425 degrees for 10-15 minutes or until lightly browned.
Sweet 'N' Sour Sauce:
1 cup Splenda
2 tablespoons cornstarch
1 teaspoon seasoned salt
1/2 cup white vinegar
1/2 cup water
1 tablespoon maraschino cherry juice -- optional
1 teaspoon Worcestershire sauce
For sauce, combine Splenda, cornstarch and seasoned salt in a saucepan; gradually add the remaining ingredients.
Bring to a boil; cook and stir for 2 min. or till thickened.
Serve with egg rolls.