Baked Chicken Egg Rolls
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Serves: 20 egg rolls
Ingredients
  • 8 oz can sliced water chestnuts
  • 8 oz coleslaw mix (1/2 of a 16-oz bag)
  • 1 lb ground chicken
  • 1 Tbsp canola oil
  • 1 tsp sesame oil
  • 3 garlic cloves, minced (3 tsp)
  • ½ tsp ground ginger
  • ½ cup sliced scallions
  • 1-1/2 cups shredded carrots
  • 1 14-oz can bean sprouts
  • 20 egg roll wrappers
  • 2 Tbsp soy sauce
  • 2 Tbsp hoisin sauce
Instructions
  1. Preheat oven to 425 degrees.
  2. Combine water chestnuts and coleslaw mix in a blender or food processor and pulse until coleslaw is chopped.
  3. In a large skillet over medium-high heat, heat canola and sesame oils. Add chicken and saute until chicken is cooked through and no longer pink. Add garlic, ginger, carrots, and coleslaw and water chestnut mix. Stir to combine.
  4. Add bean sprouts, scallions, soy sauce, and hoisin sauce. Combine until everything is coated with the sauces.
  5. Fill a small bowl with about ¼ cup water and set aside. Spray a baking sheet with cooking spray.
  6. Place an egg roll wrapper in a diamond shape in front of you. Scoop ⅛ cup (2 Tbsp) filling onto center of wrapper. Fold the corner closest to you up, then fold both sides in. Roll egg roll, dip your finger in the water, and moisten the top corner. Roll egg roll over that corner to seal it.
  7. Place egg rolls on cookie sheet and bake 20 minutes or until golden, flipping each egg roll and spraying each with cooking spray halfway through.
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/baked-chicken-egg-rolls/