Asian Chicken Egg Rolls

Name: Asian Chicken Egg Rolls
Ingredients: 5 cups Coleslaw Mix; 1 pound Chicken Breast, Finely Chopped Or Shredded; 5 whole Green Onions, Sliced; 1/2 cups Shredded Carrot; 1/4 cups Asian Plum Sauce; 1/4 cups Asian Hoisin Sauce; 1 Tablespoon Freshly Grated Ginger; 1 Tablespoon Toasted Sesame Oil; 15 whole Egg Roll Wrappers; 1/4 cups Olive Oil

10 ingredients

9 steps

Ingredients

5 cups Coleslaw Mix
1 pound Chicken Breast, Finely Chopped Or Shredded
5 whole Green Onions, Sliced
1/2 cups Shredded Carrot
1/4 cups Asian Plum Sauce
1/4 cups Asian Hoisin Sauce
1 Tablespoon Freshly Grated Ginger
1 Tablespoon Toasted Sesame Oil
15 whole Egg Roll Wrappers
1/4 cups Olive Oil

Directions

1

In a large bowl, mix together the coleslaw mix, cooked chicken, green onions, shredded carrot, plum sauce, hoisin, ginger and sesame oil.
2

Place an egg roll wrapper on counter with a point facing toward you.
3

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.
4

Roll tightly away from you and fold the sides in.
5

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.
6

Place the eggrolls on a cookie sheet coated with cooking spray.
7

Brush the eggrolls with the olive oil.
8

Bake in a 400 degrees F oven for about 20 minutes until golden brown.
9

Enjoy!