Baked Chicken Egg Rolls

Egg rolls have to be one of my favorite Chinese foods.  I love the crispy wrapper that, no doubt, has been deep fried. I couldn't imagine enjoying a small vegetable fried rice without one to dip in some duck sauce.  Unfortunately, they just aren't very realistic for someone trying to lose weight.  Although the filling is actually quite healthy; throwing it in a deep fryer just took all that healthiness out.  Egg roll wrappers themselves are very low in fat, so why not just bake it! It's a little more difficult to get them super crispy, but I didn't feel like we skimped on flavor at all.  Even Charlie hung around thinking he might be able to steal one...

Ingredients:

1 pound ground chicken

1 bag cole slaw mix (it's just shredded cabbage and carrots)

1/4 cup teriyaki sauce

14 egg roll wrappers

salt 

pepper

onion

garlic

butter (melted)

In a sauté pan, cook the ground chicken.  Add in about 1/2 a diced yellow onion and some fresh garlic and cook until translucent.  Generously season with salt and pepper, then add in the bag of cole slaw mix.  Place a lid on top and allow the cabbage to wilt.  Once the mixture is well cooked, add in the teriyaki sauce.  Cook on high for a few minutes then remove from the heat.  Fill each egg roll wrapper with about 2 tablespoons of the mixture.  Fold over one side, then bring the sides in and roll the wrapper up.  Place on a prepared baking sheet.  Brush each wrapper with melted butter and bake at 400 for 12-14 minutes. Serve with your favorite dipping sauce. Enjoy!

Each egg roll comes out to 3 points plus!