Ingredients
- Cooking spray
- 1 pound ground chicken
- 2 cloves garlic minced
- 1 cup cabbage shredded
- 1/2 cup carrots shredded
- 1/4 cup green onions finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
- 12 egg roll wrappers
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper and lightly spray with cooking spray.
- In a skillet over medium heat, cook the ground chicken, stirring occasionally to break up clumps, until no longer pink, about 5-10 minutes.
- Add garlic, cabbage, carrots, and green onions. Cook until vegetables are soft, about 5 minutes. Season with soy sauce, sesame oil, ginger, salt, and pepper.
- Remove from heat and let the filling cool for about 10 minutes.
- Place an egg roll wrapper on a clean surface. Spoon about 2 tablespoons of filling onto the center of the wrapper. Fold the bottom corner up over the filling, then fold in the sides and roll tightly. Place seam side down on the prepared baking sheet. Repeat until all wrappers are filled.
- Spray the tops of the rolled egg rolls with cooking spray.
- Bake until golden and crisp, about 20-25 minutes, turning halfway through.
- Serve immediately.