Baked Chicken Egg Rolls
- 3 cups bagged coleslaw mix, divided
- 1/4 cup sliced water chestnuts
- 1/4 cup green onions
- 2 tsp canola oil
- 1 tbs minced ginger
- 4 cloves garlic, minced
- 1/4 cup grated onion
- 1 lb ground chicken (for spicier option use a spicy pork roll)
- 1/4 tsp kosher salt
- 2 tsp low sodium soy sauce
- 1 pkg egg roll rappers
- non-stick cooking spray
Preheat oven to 425. Spray a baking sheet with non-stick cooking spray. Set aside.
In a food processor, combine 1 cup of the bagged coleslaw, water chestnuts, and green onions. Pulse about 12 times or until ground into small pieces. Set aside.
Mince garlic cloves and ginger. Grate onion until you have 1/4 cup.
In an extra large skillet on stove top heat canola oil. Leave temperature on medium-high. Add the minced ginger, garlic and onion. Saute for 2 to 3 minutes or until tender. Add the ground chicken and salt. Cook until chicken is no longer pink.
Add cabbage mixture to skillet along with the 2 cups additional coleslaw mix. Saute for 2 minutes and then add soy sauce. Cook one minute linger and then remove from heat.
Place 3 to 4 Tbsp filling in each egg roll wrapper and roll to seal.
Place on baking sheet and spray the tops lightly with cooking spray.
Bake in preheated oven for 20-25 minutes or until browned on the edges. (if under baked, they will be chewy). Let cool for 5-10 minutes.