1 16oz. bag of coleslaw mix with carrotsapprox. 4 cups
2cupschickencooked and chopped or shredded
1tablespoonolive oil
2teaspoonscorn starch
1tablespoonsoy sauce
1tablespoonwater
Instructions
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 (see image below)
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.
Notes
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.