Oven-Baked Egg Rolls

Name: Oven-Baked Egg Rolls
Ingredients: 16 (1 lb) Egg Roll Wrappers; 1 lb Chicken (Cooked, seasoned with salt & Pepper); 4.5 c Cabbage (Shredded); 1/2 c Carrots (Shredded); 4 Green Onions (Finely chopped, including the greens); 1/2 c Water Chestnuts (Chopped); 1 lg Garlic Clove (Minced (about 1.5 teaspoon)); 2 t Ginger (Fresh, grated); 1 T Soy Sauce; 1 T Rice Vinegar; Pepper ((to taste)); 2-3 t Oil

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Recipe
Oven-Baked Egg Rolls

Cook Time

20 min.

Servings

Ingredients

16 (1 lb) Egg Roll Wrappers
1 lb Chicken Cooked, seasoned with salt & Pepper
4.5 c Cabbage Shredded
1/2 c Carrots Shredded
4 Green Onions Finely chopped, including the greens
1/2 c water chestnuts Chopped
1 lg Garlic Clove Minced (about 1.5 teaspoon)
2 t Ginger Fresh, grated
1 T Soy Sauce
1 T Rice Vinegar
Pepper (to taste)
2-3 t Oil

Cook Time

20 min.

Servings

Ingredients

16 (1 lb) Egg Roll Wrappers
1 lb Chicken Cooked, seasoned with salt & Pepper
4.5 c Cabbage Shredded
1/2 c Carrots Shredded
4 Green Onions Finely chopped, including the greens
1/2 c water chestnuts Chopped
1 lg Garlic Clove Minced (about 1.5 teaspoon)
2 t Ginger Fresh, grated
1 T Soy Sauce
1 T Rice Vinegar
Pepper (to taste)
2-3 t Oil

Instructions

Preheat oven to 425 degrees. In large mixing bowl, combine all ingredients (except wrappers and oil) toss to combine. Trace each wrapper with water on your finger tip. Place ¼ cup of chicken mixture towards the edge of wrapper, leave about 1 inch of wrapper on each side. Tuck & roll tightly. Put seam side down on parchment paper covered baking sheet. Continue with remaining wrappers & chicken mixture. Brush each roll with oil. Bake for 20 minutes.

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