1. In a small bowl, combine the first six ingredients.
Place 1/4 cup chicken mixture in the center of one egg
roll wrapper. Fold bottom corner over filling; fold
sides toward center. Moisten remaining corner with
water; roll up tightly to seal. Repeat with remaining
wrappers and filling.
2. Place seam side down on a baking sheet coated with
cooking spray. Spray tops of egg rolls with cooking
spray. Bake at 425° for 10-15 minutes or until lightly
browned. Serve warm. Refrigerate leftovers.
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