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Well, I tried my hand at making mini egg rolls from scratch today, and they weren't too bad!! I was watching Sara Moulton on the Food Channel yesterday and decided to try them. Mine had pork, carrots, napa cabbage and red bell pepper and they were time-consuming to put together but relatively easy. I wanted to try and bake them to save a little fat but chickened out. I think next time I will, but I fried them in a little bit of olive oil, like a couple tablespoons at best, in a pan, rather than deep frying, and they weren't nearly as greasy as the ones from the local takeout. Could have used a bit more cabbage, and I definitely need a couple more practices in rollups to get them really professional looking, but my roomie scarfed them up and pronounced them better than takeout. I had a sweet-hot mustard I got for Xmas as the dipping sauce, too. YUM!

Anything else I can do with those leftover wonton wrappers?

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That's a good idea to fry them in the pan rather than deep fry them. I always think that they're too greasy at the restaurants. Olive oil? hmmm. I usually use sesame oil for Asian food. Sounds good, though! :)
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I have great recipe from Weight Watchers for baked ones....very yummy if anyone is interested in them.
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Yes please!! We really liked these but I'd prefer not to fry them because of the fat.
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Baked Egg Rolls

1 1/4 # ground chicken
2 cups grated carrots
1 1/2 c. drained bean sprouts
4 oz. drained sliced water chestnuts
1/4 c. chopped green pepper
1/4 c. sliced green onions
3 garlic cloves, crushed
1 1/2 teaspoons reduced-sodium soy sauce
1 tsp. sesame oil
1 tsp. packed brown sugar
1 tbsp. plus 1 tsp. cornstarch
1/4 tsp. ground red pepper
16 wonton skins
In large wok over med.-high heat, cook chicken. Drain and remove from wok. To same skillet, add carrots, bean sprouts, water chestunuts, green pepper, onions and garlic. Cook over med. heat, 3 minutes. Return chicken to skillet. In small bowl, combine 1 tbsp. water, the soy sauce, sesame oil, and brown sugar; whisk in cornstarch and pepper. Pour into chicken mixture; toss well. Remove from heat and set aside. Place 1 wonton skin on work surface; spoon 1/4 c. chicken mixture on botton third of wonton skin; fold both sides toward center and roll tightly. Place seam-side down on non-stick baking sheet; repeat with remaining skins and filling. (Can be frozen at this point) Bake at 450*, until lightly browned, about 15 minutes.
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Sounds yummy! I can't wait to try them
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Those sound soo good. I'll make them this weekend!
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