CHICKEN SPRING ROLLS
MAKES 20 ROLLS. 6 SERVINGS.
Heat oven to 400 degrees. Brush a baking sheet with 1 tbs oil. Combine 1 1/2 cups shredded cooked boneless skinless chicken, 16 oz bag coleslaw mix, 4 green onions, sliced, 1 tsp grated ginger, 1 tsp toasted sesame oil, and 1 tbs soy sauce in a bowl. *PUT 2 tbs water into a bowl. Place 1 egg roll wrapper on a surface with a long side facing you. Spoon 1/4 cup chicken mixture in a line 1" from bottom edge of wrapper. Moisten edge with water, roll bottom edge over chicken, fold side edges in toward filling. *ROLL wrapper tightly, seal by pressing on edge. Place on baking sheet. Repeat to make 20 spring rolls. Brush tops of rolls with oil. Bake 15 min. Turn, bake until crisp and golden on both sides 10 min. SERVE immediately & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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