Who doesn’t love egg rolls? They are usually deep fried, which only adds to the deliciousness. These are baked so it cuts the fat but still keeps the crispiness. Sue (who I think has chinese food flowing in her veins) is the genius behind this particular recipe. I did help with the wrapping and taste testing though.
Ingredients:
- 1 tsp olive oil
- 2 cups shredded cooked chicken
- 2 cups of savoy cabbage, chopped (I didn’t use cabbage)
- 2 cups of shredded carrots
- 2 cups of bean sprouts
- 1 can of water chestnuts, chopped
- 2 tbsp green onions, sliced
- 1 tsp fresh ginger, grated
- 2 tbsp soy sauce
- 1 tbsp corn starch
- 1/4 cup water
- 12 to 14 egg roll wrappers (or 24 spring roll wrappers)
- Sweet chili dipping sauce or sweet and sour sauce (for dipping)
Instructions
See full instructions on : www.piebirds.org
