Baked Egg Rolls
4 cooked chicken breasts, shredded
1 bag shredded cole slaw mix
2 carrots, cut julian style
1 white or yellow onion, chopped
2 cloves minced garlic
1 Tbsp olive oil
2 tsp garlic powder
2 tsp onion powder
1 tsp paprika
2 tsp ground ginger
3 Tbsp Asian Seasoning mix (I used Pampered Chef Asian Seasoning, but McCormick also has an Asian Seasoning called Perfect Pinch Asian Seasoning)
1/4 cup Soy Sauce
1 tsp salt
1 tsp pepper
2 packages egg roll wrappers
Lightly sauté the cole slaw mix, carrots, onion and garlic in 1 Tbsp olive oil.
In a large bowl mix the chicken and cole slaw mix well.
Add all of the rest of the ingredients, except the wrappers, and mix very well.
Using one egg roll wrapper at a time, put a column of the mixture on each wrapper and roll up. Fill the wrappers at an angle and when it is rolled up, use a little water on the tips of your fingers to seal them.
Place the egg rolls on a lined cookie sheet.
Bake at 350* for 13 minutes on one side and then 5-8 minutes on the second side.
Cool a few minutes before you serve them and serve with your favorite sauce.
Posted by Kathleen