Baked Chicken Spring Rolls deliver a delicious mix of chicken, coleslaw and fresh ginger packed inside egg-roll wrappers and baked until crisp.

Recipe by MyRecipes January 2015

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Antonis Achilleos; Styling: Gerri Williams for James Reps

Recipe Summary

prep:
25 mins
cook:
25 mins
total:
50 mins
Yield:
Yields: 20 rolls (serving size: 2 rolls)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400ºF. Brush a rimmed baking sheet with 1 Tbsp. vegetable oil. Combine chicken, coleslaw mix, scallions, ginger, sesame oil and soy sauce in a large bowl.

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  • Put 2 Tbsp. water into a small bowl. Place an egg-roll wrapper on a flat surface with a long side facing you. (Keep other wrappers covered while you work.) Spoon about 1/4 cup chicken mixture in a line 1 inch from bottom edge of wrapper, leaving 1 inch on either side. Moisten edge farthest away from you with water. Roll bottom edge over chicken and then fold side edges in toward filling. Roll wrapper tightly and seal by pressing lightly on edge. Place on baking sheet, seam side down. Repeat with remaining filling and wrappers.

  • Brush tops of rolls with remaining 3 Tbsp. oil and bake for 15 minutes. Turn and bake until crisp and golden on both sides, about 10 minutes longer. Serve immediately.

Nutrition Facts

215 calories; fat 7g; saturated fat 1g; protein 12g; carbohydrates 26g; fiber 2g; cholesterol 25mg; sodium 388mg.
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