Egg Rolls

Another old family favorite. Because these eggrolls are baked, not fried, they aren't as fattening. They are a bit labor intensive so know that ahead of time. All the chopping and filling the eggrolls takes time.

• Ready In: 1 hr
• Yields: 12 eggrolls

Ingredients

• 1  tablespoon  minced fresh ginger (or more if you LOVE ginger)
• 1  teaspoon  minced garlic
• 2  cups  fresh bean sprouts
• 12  ounces raw shrimp (we usually use the baby frozen shrimp)
• 8  ounces water chestnuts, chopped
• 1⁄4 lb turkey sausage
• 1⁄2 cup  minced green onion
• 1  medium carrot, grated
• 4  teaspoons soy sauce
• 2  teaspoons cornstarch, mixed with
• 2  teaspoons water
•  egg roll wrap

Directions

1. Preheat oven to 375 degrees.
2. Stir fry the ginger and garlic in cooking spray for 30 seconds.
3. Add the sprouts, shrimp, water chestnuts, sausage, green onion, and carrots.
4. Stir fry for 2 minutes.
5. Add soy sauce and cornstarch mixture and stir until slightly thickened.
6. Remove from heat and cool.
7. Fill eggroll wrappers, trying to drain excess liquid from filling.
8. Bake for 10-15 minutes or until nicely browned.
9. Turn once while baking to avoid a mushy eggroll.
10. As an alternative you can fry these but it would add extra calories.