Baked Chicken Eggrolls

It's always a challenge to get someone to eat those small pieces of leftover chicken.  I really hate having to throw it out so what I love about this recipe is that I can save all my leftover chicken in the freezer and when I have enough, I just defrost it and make a new dish out of it!

Not only is this recipe super easy to make, it freezes really well and doesn't need any time to defrost. It's a win-win on a busy night when you forgot to plan dinner, need an extra side dish or even a quick appetizer!

Photo Credit:  Once a Month Mom

Baked Chicken Eggrolls
Adapted from Onceamonthmom.com 

Ingredients:

16 egg roll wrappers

1 16 oz. bag of coleslaw mix with carrots (approx. 4 cups)

2 cups chicken, cooked and chopped or shredded

1 tablespoon olive oil

2 teaspoons corn starch

1 tablespoon soy sauce

1 tablespoon water

Directions:

• In a large skillet or wok, heat oil.
• Add coleslaw mix and cook for about 4 minutes.
• Add in chicken and heat through.
• In a small bowl, combine corn starch, soy sauce, and water.
• Add to chicken mixture and cook 2-3 minutes.
• Remove from heat.
• Heat oven to 425 degrees.
• Place 2 heaping tablespoonfuls of mixture into the center of each egg roll wrapper.
• Fold over sides and roll up




How to roll an eggroll


• Place egg rolls on greased cookie sheets.
• After all are assembled, spray tops with cooking spray.
• Bake at 425 for 10-12 minutes until lightly browned and crispy.

Freezing Directions:

Divide baked egg rolls among freezer size gallon bags. To serve, place frozen egg rolls on a cookie sheet and bake for 10-15 minutes at 400 degrees until heated through. Or microwave for 1-2 minutes.