Asian Chicken Egg Rolls

• 5 cups Coleslaw Mix
• 1 pound Chicken Breast, Finely Chopped Or Shredded
• 5 whole Green Onions, Sliced
• 1/2 cups Shredded Carrot
• 1/4 cups Asian Plum Sauce
• 1/4 cups Asian Hoisin Sauce
• 1 Tablespoon Freshly Grated Ginger
• 1 Tablespoon Toasted Sesame Oil
• 15 whole Egg Roll Wrappers
• 1/4 cups Olive Oil

1. In a large bowl, mix together the coleslaw mix, cooked chicken, green onions, shredded carrot, plum sauce, hoisin, ginger and sesame oil.
2. Place an egg roll wrapper on counter with a point facing toward you.
3. Place 1/3 cup (heaping) of the mixture toward the lower 1/3 of the egg roll wrapper and fold the point up away from you.
4. Roll tightly away from you and fold the sides in.
5. Dip your finger in a little bowl of water and run it along the other point and finish rolling the eggroll pressing to seal the point.
6. Place the eggrolls on a cookie sheet coated with cooking spray.
7. Brush the eggrolls with the olive oil.
8. Bake in a 400 degrees F oven for about 20 minutes until golden brown.
9. Enjoy!

mix, chicken, green onions, carrot, sauce, hoisin sauce, freshly grated ginger, sesame oil, egg roll wrappers, olive oil

Taken from tastykitchen.com/recipes/main-courses/asian-chicken-egg-rolls/ (may not work)