Gift Wrapped Goodness

Egg Rolls are delicious - it's true.  They are tiny packages full of deliciousness, wrapped up like a present.  I wanted to make egg rolls - but bake them.  Let's be healthy - right?  Ok... Healthier.
I had a hard time finding egg roll wrappers - because of course, they were hard to find, no clue why.  They just were.  Instead of cutting up the cabbage I heard of a trick - buy pre-shredded coleslaw mix - genius.  Who wants to shred cabbage anyway?  Not this girl.
I used two different recipes and melted them together.  I was sure rolling the egg rolls would be my downfall and yet - it was not.  It actually was really easy.  As Andy sat eating the filling, he was impressed by my rolling skills. He also declared the filling good to eat right out of the bowl.
Baking the egg rolls was... fine.  I baked them on parchment thinking that was a good idea... the ones that snuck off the paper actually were a little crispy and likely better.  Next time - directly on the pan!  Oh!! Maybe even in stoneware!!  That way they get extra crispy!
They were delicious and we will have them again.  Nicholas even had one - I'd made them corn dogs because - well... I wasn't sure what they'd think about egg rolls for dinner.  Clearly, Nicholas has great taste... Bronwyn?  VERY content with her corndog... would have eaten 2 more if we'd had them.  Us?  Bring on the egg rolls... and maybe an air fryer. 

Baked Chicken Egg Rolls
1 pound ground chicken
2 tsp fresh minced garlic
1 tsp fesh minced ginger
3 cups coleslaw mix
1 stalk celery, diced
2 green onions, thinly sliced
2 cloves garlic, minced
1 tablespoon reduced sodium soy sauce
1 tablespoon oyster sauce
1 tablespoon freshly grated ginger
1 teaspoon sesame oil
18 egg roll wrappers

DIRECTIONS:
Cook chicken, garlic, and ginger.  Crumble and brown chicken until thoroughly cooked. 
In a medium bowl, combine chicken, coleslaw mix, celery, green onions, garlic, soy sauce, oyster sauce, ginger, and sesame oil.
Working one at a time, place chicken mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and shrimp mixture.
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place egg rolls onto the prepared baking and coat with nonstick spray. Place into oven and bake until golden, about 10 minutes.