Tuesday, November 8, 2011

Baked Chicken Egg Rolls

~Baked Chicken Egg Rolls

3 Chicken breasts, grilled and chopped
1 package Wonton Wrappers
2 tsp ginger, minced
1/2 cup shredded carrots
2 cups shredded cabbage
2 T teriyaki sauce
2 T soy sauce
No-stick cooking spray

Preheat the oven to 400 degrees.  Stir-fry the chicken, ginger, cabbage, carrots, teriyaki sauce, and soy sauce in no-stick cooking spray. Cook mixture for 2 minutes. Allow to cool. Fill egg roll wraps with mixture and seal the edges with water. Place rolls on a baking sheet coated with non-stick cooking spray. Lightly spray the tops with the cooking spray and bake until golden brown, about 10-12 minutes.  Serve with more soy sauce or hoisin sauce.