Baked Chicken Egg Rolls
These baked egg rolls are easy to make and filled with healthy chicken and vegetables. Using a bag of store-bought raw slaw saves precious time as the vegetables are already prepped, and the fresh broccoli stalks, carrots and red cabbage are a power packed combo. We love making a big batch of these at home – they make a great snack and we even eat them for dinner. Plus they are much cheaper and healthier than the restaurant version!
BAKED CHICKEN EGG ROLLS
2 tbsp olive oil
2 lbs ground chicken
½ tsp salt
¼ tsp black pepper
1 tsp ground garlic
1 tsp ground ginger
12 oz bag of broccoli slaw
3 tbsp lower-sodium soy sauce
2 tsp white sugar
21 egg roll wrappers
Olive oil cooking spray
Dipping Sauce:
½ cup ketchup
¼ cup lower-sodium soy sauce
Heat olive oil in a large pan over medium heat. Add ground chicken, salt, black pepper, garlic and ginger. Cook until white or slightly browned, about 10 minutes.
Add broccoli slaw, soy sauce and sugar to chicken. Mix well and continue to cook until vegetables are wilted, about 10 to 15 more minutes, stirring often. Remove pan from heat.
Preheat oven to 400 degrees F. Prep two baking sheets with parchment paper.
Fill a small bowl with water. Moisten all four edges of a wrap with water. Place chicken filling diagonally on wrap. Fold bottom corner over filling. Fold in both sides snugly against filling. Roll up tightly and place flap-side down on lined baking sheet. Repeat with other wraps. Spray the tops of egg rolls with cooking spray.
Place trays in oven and bake for 12 minutes. Remove and flip egg rolls over carefully, then return trays to oven. Let bake until tops are golden brown, about 5 more minutes.
Combine ketchup and soy sauce in a small bowl and mix well. Optional – we like pepper so we add a couple dashes of hot pepper sauce to make it spicy!
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