Ingredients Jump to Instructions ↓

  1. 12 oz. package coleslaw mix (shredded cabbage without any dressing)

  2. 1 cup shredded cooked chicken

  3. 1/2 cup grated carrot

  4. 1 Tbsp. hoisin sauce

  5. 1 tsp. sweet red chili sauce

  6. 2 cloves minced garlic

  7. 1 tsp. oyster sauce

  8. 12-14 egg roll wrappers

  9. 2 Tbsp. olive oil

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Spray a baking sheet with cooking spray.

  2. Place all ingredients except egg roll wrappers in a large mixing bowl. Stir together until well-combined.

  3. Lay an egg roll wrapper on a flat surface so that it makes a diamond shape in front of you.

  4. Spoon 3-4 tablespoons of the filling into the middle of the wrapper.

  5. Fold in the two sides and the bottom, envelope-style, as directed on the egg roll wrapper package. Roll up the remaining side. Place on prepared baking sheet, seam side down.

  6. Repeat with remaining egg roll wrappers and filling.

  7. Brush olive oil over each egg roll.

  8. Bake 15-20 minutes or until golden brown.

  9. Serve warm, with duck sauce or hot mustard sauce for dipping.

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