Baked Chicken Egg Rolls

Name: Baked Chicken Egg Rolls
Ingredients: 1-1/3 cups chopped fresh broccoli stir-fry vegetable blend; 1 cup shredded cooked chicken breast; 4-1/2 teaspoons reduced-sodium soy sauce; 2 teaspoons sesame oil; 2 garlic cloves, minced; 1/2 teaspoon ground ginger; 8 egg roll wrappers

7 ingredients

3 steps

Ingredients

1-1/3 cups chopped fresh broccoli stir-fry vegetable blend
1 cup shredded cooked chicken breast
4-1/2 teaspoons reduced-sodium soy sauce
2 teaspoons sesame oil
2 garlic cloves, minced
1/2 teaspoon ground ginger
8 egg roll wrappers

Directions

1

In a small bowl, combine the first six ingredients. Place 1/4 cup chicken mixture in the center of one egg roll wrapper. Fold bottom corner over filling; fold sides toward center. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling.
2

Place seam side down on a
3

coated with cooking spray. Spray tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Serve warm. Refrigerate leftovers.