Baked Egg Rolls

1 head of cabbage, cut up
1 can bean sprouts, drained
1/2 C water chestnuts
1/2 C frozen peas
2 C grated carrots
2 C finely diced cooked chicken
4 TEAS cornstarch
1 TBL water
1 TBL light soy sauce
1 TEAS vegetable oil
1 TEAS brown sugar
1 pinch cayenne pepper
16 egg roll wrappers

Coat a large skillet with nonstick cooking spray; add the first 6 ingredients. Cook and stir over medium heat until vegetables are crisp-tender, about 3 minutes.  Add chicken; heat through.

In a small bowl, combine cornstarch, water, soy sauce, oil, brown sugar and cayenne pepper until smooth; stir into chicken mixture. Bring to a boil (simmer). Cook and stir for 2 minutes; remove from heat.  Spoon 1/4 C of chicken mixture on the bottom third of one egg roll wrapper; fold sides towards 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* for 10 to 15 minutes or until lightly browned.

Baked Egg Rolls

2 Cups crated carrots
1 can bean sprouts, drained
1/4 C chopped green peppers and green onions
1 garlic clove, minced
2 C finely diced cooked chicken

4 tsp cornstarch
1 TB water
1 TB light soy sauce
1 tsp vegetable oil
1 tsp brown sugar
1 pinch cayenne pepper
16 egg roll wrappers

Coat large skillet with nonstick cooking spray; add the first six ingredients. Cook and stir over medium heat until vegetables are tender, about 3 minutes. Add chicken; heat through.

In a small bowl, combine cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes; remove from the heat. Spoon 1/4 C of chicken mixture on 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 turning half way through.

Peanut Sesame Noodles

For peanut dressing
1/2 cup smooth peanut butter
1/4 cup soy sauce
1/3 cup warm water
1 tablespoon chopped peeled fresh ginger
1 medium garlic clove, chopped
2 tablespoons rice vinegar
1 1/2 tablespoons Asian toasted sesame oil
1 tablespoon honey
1 teaspoon dried hot red pepper flakes or a splash of the hot sauce or chili paste of your choice

For noodles
3/4 lb dried soba nooodles (dried linguine fini or spaghetti will work in a pinch)
4 scallions, thinly sliced
1 red bell pepper, cut into 1/8-inch-thick strips
1 yellow bell pepper, cut into 1/8-inch-thick strips
Half a seedless cucumber, thinly sliced
1 cup firm or extra-firm tofu, cubed
3 tablespoons sesame seeds, toasted

Puree dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl.

Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water.

Add pasta, scallions, bell peppers, cucumber and tofu to dressing, tossing to combine. Garnish with toasted sesame seeds and serve immediately