Baked Chicken Egg Rolls

I love egg rolls but all that grease is just so unhealthy. On Emily Bites she has come up with a much healthier and tastier version!

Ingredients

1 t Sesame Oil

2 t Olive Oil

4 Cloves Garlic, Grated or Minced. (I used my microplane.)

2 t Fresh Ginger, Grated or Minced. (I used my microplane.)

1 lb Chicken Breast, Ground in a Food Processor

1 c Shredded Green Cabbage

1/4 c Shredded Carrots (I used my box grater.)

1/4 c Chopped Bean Sprouts

1 c Chopped Shitake Mushrooms

2 Medium Scallions, Sliced Thinly

3 T Hoisin Sauce

14 Egg Roll Wrappers

Directions

1. Preheat the over to 425 degrees.
2. Spray a light coating of cooking spray on a large baking sheet. (I usually cover my baking sheet in foil first.)
3. In a large skillet, heat the Sesame and Olive oils over medium heat.
4. Add Garlic and Ginger until fragrant.
5. Add Chicken and break up with a spoon until coocked.
6. Add Mushrooms, Carrots and Bean Sprouts until mushrooms are wilted.
7. Turn off heat add Cabbage, Scallions and Hoisin Sauce, stir until combined and allow to cool for at least 5 minutes.
8. Fill a small bowl with water and place an Egg Roll Wrapper flat with a point facing you.
9. Place about 1/4 c of the mixture across the middle of the Wrapper.
10. Fold the top corner over the the filling.
11. Fold both sides in and roll towards the unfolded corner.
12. Dip the tip of your finger in the bowl of water and put a drop of water on the corner of the wrapper and finish rolling the egg roll.
13. Place the filled wrapper on the prepared baking sheet and repeat with each wrapper.
14. Spray the tops of the egg rolls with cooking spray.
15. Bake for 14-15 minutes flipping halfway through.
16. Serve with your favorite dipping sauce. (Not included with the nutritional information.

Makes 14 Egg Rolls which each are 3 Weight Watchers Points each.

Nutritional information per Egg Roll: 113 calories, 15 g carbs, 2 g fat, 10 g protein and 1 g fiber