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Asian Chicken Egg Rolls
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Description
A delicious chicken egg roll that is baked and not fried.
Ingredients
- 5 cups Coleslaw Mix
- 1 pound Chicken Breast, Finely Chopped Or Shredded
- 5 whole Green Onions, Sliced
- ½ cups Shredded Carrot
- ¼ cups Asian Plum Sauce
- ¼ cups Asian Hoisin Sauce
- 1 Tablespoon Freshly Grated Ginger
- 1 Tablespoon Toasted Sesame Oil
- 15 whole Egg Roll Wrappers
- ¼ cups Olive Oil
Preparation
In a large bowl, mix together the coleslaw mix, cooked chicken, green onions, shredded carrot, plum sauce, hoisin, ginger and sesame oil.
Place an egg roll wrapper on counter with a point facing toward you. Place 1/3 cup (heaping) of the mixture toward the lower 1/3 of the egg roll wrapper and fold the point up away from you. Roll tightly away from you and fold the sides in. Dip your finger in a little bowl of water and run it along the other point and finish rolling the eggroll pressing to seal the point.
Place the eggrolls on a cookie sheet coated with cooking spray. Brush the eggrolls with the olive oil. Bake in a 400ºF oven for about 20 minutes until golden brown.
Enjoy!
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