Baked Egg Rolls
1 pound package frozen broccoli stir-fry vegetable blend
1 cup shredded cooked chicken
4-1/2 tsp. low-sodium soy sauce
2 tsp. sesame oil
2 garlic cloves, minced
½ tsp. ground ginger
½ of a 16 oz. package all-purpose pasta or egg roll wrappers
1 egg, beaten
1 jar of plum sauce
Preheat oven to 425 degrees. In a bowl, combine ½ package chopped, defrosted vegetables, chicken, soy sauce, sesame oil and spices. Place 1/4 cup mixture into the center of each wrapper. Fold bottom corner over filling then fold two sides toward the center. Moisten flap of remaining corner with beaten egg and seal. Place egg rolls seam side down on a greased baking sheet. Spray tops of wrappers with nonstick cooking spray or brush with beaten egg.
Bake in 425 degree oven for 10-15 minutes, or until browned. Makes 8 servings. Recipe may be doubled. Serve warm with plum sauce.