Chicken Baked Egg Rolls

These baked egg rolls are better for you than the fried ones because they are filled with tasty shredded chicken and crunchy vegetables. Theyre simple to make and taste great as a snack or appetizer.

Ingredients:

• 1 lb chicken breast, cooked and shredded
• 1 cup shredded cabbage
• 1 cup shredded carrots
• 1/4 cup chopped green onions
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp ground ginger
• 1/2 tsp black pepper
• 12 egg roll wrappers
• Cooking spray or olive oil for brushing

Instructions:

Get the oven ready by heating it up to 400F 200C

Put cabbage, carrots, green onions, garlic, soy sauce, sesame oil, ground ginger, and black pepper in a large bowl

Shred the chicken and mix it all together

Lay out an egg roll wrapper so that one corner faces you on a clean surface

Put about a quarter cup of the chicken mix in the middle of the wrapper

Fold the bottom corner over the filling, then the sides in, and roll the dough up tight

Use water to seal the edges

Do it again with the rest of the wrappers and filling

Put the egg rolls seam side down on a baking sheet that has been lined with parchment paper

Spray or brush the egg rolls with olive oil or cooking spray

After the oven is hot, bake for 18 to 20 minutes, or until golden brown and crispy

Serve hot with any dipping sauce you like