Our delicious and healthy oven-baked egg rolls are filled with a fragrant mixture of chicken and vegetables and baked until crispy. You’d never know they aren’t deep fried!
16 (1lb.) Egg Roll Wrappers
1 lb. Chicken (cooked - seasoned with salt and pepper)
4.5 cups Cabbage, shredded
4 Green Onions, finely chopped
1/2 cup Water Chestnuts, chopped
1 large Garlic Clove, minced (approx. 1.5 tsp)
2 tsp. Ginger (fresh, grated)
1 Tbsp. Soy Sauce
1 Tbsp. Rice Vinegar
Pepper to taste
2-3 tsp. Oil
1. Preheat oven to 425 degrees.
2. In large mixing bowl, combine all ingredients (except wrappers and oil). Toss to combine.
3. Trace each wrapper with water on your finger tip. Place 1/4 cup of chicken mixture towards the edge of wrapper, leave about 1 inch of wrapper on each side. Tuck and roll tightly. Put seam side down on parchment paper covered baking sheet.
4. Continue with remaining wrappers and chicken mixture.