Ingredients
2 cups cooked chicken
2 cups cabbage
1 cup carrots
2 green onions
1 teaspoon garlic, minced
1 small can canned water chestnuts
1 can bean sprouts
3 Tablespoons vegetable oil
Cooking spray
16 egg roll wrappers
4 teaspoons cornstarch
1 Tablespoon water
1 Tablespoon soy sauce
1 Tablespoon vegetable oil
1 Tablespoon rice vinegar
¼ teaspoon ground ginger
1 egg white, beaten
Instructions
Preheat oven to 400˚ and lightly coat a baking sheet with cooking spray.
In a large pot, heat the 3 T. vegetable oil over medium heat. Add cooked chicken and vegetables and saute for about 5 minutes or until vegetables start to soften. In the meantime, in a small bowl, whisk together cornstarch, water, soy sauce, vegetable oil, rice vinegar, and ground ginger. Add sauce mixture to pot. Cook 2-3 minutes longer. Remove from heat and let slightly cool.
Open egg roll wrappers and keep covered with a damp paper towel while working with them, they tend to dry out quickly. Place wrapper at a diamond shape on your workspace (1 corner pointing toward you). Add ⅓ cup of veggie mixture in the middle of wrapper. Fold side corners in to meet in the middle. Pull bottom corner up over the side corners. Moisten top corner with beaten egg white and continue to roll up wrapper (try to keep the roll tight). Repeat will all remaining egg roll wrappers.
Place egg rolls seam side down on prepared baking sheet. When finished, lightly spray the tops of the egg rolls with cooking spray. Bake for 6 minutes, turn egg rolls over and continue baking an additional 6 minutes or until browned.
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