Chicken and Veggie Egg Rolls
chicken breast or thighs
cut into very thin strips
shredded or cut into matchsticks
egg roll wrappers
non stick cooking spray
Preheat oven to 425 degrees. Spray a baking sheet with non-stick cooking spray.
In a large skillet heat olive oil over medium high heat. Saute onions, garlic and ginger until onions begin to turn translucent.
Add chicken strips and cook until most of the pink is gone.
Add oyster sauce and cook on medium for 1 minute.
Add cabbage and carrots and cook for a few more minutes until the cabbage begins to soften (cook longer if you like softer vegetables)
Place an egg roll wrapper as a diamond in front of you. Add a few tablespoons of filling horizontally in the center.
Fold the bottom up, then sides in, then roll tightly. Place seam side down on the prepared baking sheet. Finish with remaining ingredients. Spray egg rolls with cooking spray.
Bake at 425 until crispy, about 15 minutes.
Chicken and Veggie Egg Rolls https://thatrecipe.com/blog/chicken-and-vegetable-egg-rolls/