Homemade Egg Rolls

Who doesn't love a good egg roll?  But, I usually find that when we get Chinese take-out, the egg rolls are more 'fillers' than meat. So, I decided to make my own!  I searched for a good (and easy!) recipe, and ended up taking bits and pieces from various recipes online.  These egg rolls ended up being absolutely delicious, and they're baked instead of fried, so they're healthier than the take-out ones!  I used chicken, but you could substitute that for pork, shrimp, whatever meat you choose!  You'll see that this recipe is super easy to throw together and will satisfy all egg roll lovers!  :)

Chicken Egg Rolls

Ingredients:

1 bag (14-16oz) cole slaw mix (cabbage & carrots)
about 1/4C chopped green onions
1T olive oil
2 gloves of garlic, minced
chicken, cooked and shredded or diced
1/2t ground ginger
2-3T soy sauce
12 egg roll wrappers
1T flour mixed with 2T warm water

Directions:

Heat olive oil in a skillet over medium heat.  Add bag of cole slaw mix, green onions, and garlic.  Heat until soft but not soggy.  Add chicken, ginger, and soy sauce. Remove from heat and let cool. Spoon 2-3T of the mixture onto the middle of a wrapper.  Roll bottom corner over mixer, then fold in each side like an envelope.  Use your finger to wet the remaining sides with the flour/water mixture. This will act like a 'glue' to seal the egg roll. Roll tightly to the top corner, be sure all sides are sealed. Place on a greased cookie sheet.  Bake at 425 degrees for about 12 minutes, turning half-way through.  To make them crispy, turn oven to broil for about 2-3 minutes.  Check often to be sure they don't burn!  Serve with your favorite honey, mustard, or sweet & sour sauce.