Baked Egg Rolls
Sesame Dipping Sauce
1 ounce dried shiitake mushrooms
1 large carrot, shredded
1 can (8 ounces) sliced water chestnuts, drained and minced
3 green onions, minced
3 tablespoons minced fresh cilantro
12 ounces ground chicken
6 cloves garlic, minced
2 tablespoons minced fresh ginger
2 tablespoons reduced-sodium soy sauce
1 teaspoon cornstarch
2 teaspoons water
12 egg roll wrappers
1 tablespoon vegetable oil
1 teaspoon sesame seeds
Prepare Sesame Dipping Sauce.
Place mushrooms in small bowl.
Cover with warm water; let stand 30 minutes or until tender.
Rinse well and drain, squeezing out excess water.
Cut off and discard stems.
Finely chop caps; combine with carrot, water chestnuts, green onions and cilantro in large bowl.
Spray medium nonstick skillet with cooking spray; heat over high heat.
Add chicken; cook and stir 2 minutes or until no longer pink.
Add garlic and ginger; cook and stir 2 minutes more.
Add to mushroom mixture.
Sprinkle with soy sauce; mix well.
Preheat oven to 425°F.
Spray baking sheet with cooking spray; set aside.
Blend cornstarch and water in small bowl.
Lay 1 egg roll wrapper on work surface.
Spread about 1/3 cup filling across center of wrapper to within about 1/2 inch of sides.
Fold bottom of wrapper over filling.
Fold sides in.
Brush 1/2-inch strip across top edge with cornstarch mixture, then roll up and seal.
Place seam side down on baking sheet.
Repeat with remaining wrappers.
Brush egg rolls with oil.
Sprinkle with sesame seeds.
Bake 18 minutes or until golden and crisp.