Serves 4 (Makes 12 egg rolls)
For the egg rolls
4 cups chopped rotisserie chicken
6 cups of your favorite roasted or sautéed vegetable finely chopped (e.g, sautéed cabbage, frozen peas and corn, broccoli, stirfry mix)
½ cup store-bought
12 egg roll wrappers
Cooking oil spray
or light olive oil
Preheat the oven to 425°F. Line a standard baking sheet with parchment paper and
grease the parchment with cooking oil spray.
Make the egg rolls: In a medium bowl, mix together the chicken, broccoli, and BBQ sauce. Place one egg roll wrapper on a work surface and set a small cup or bowl of water nearby.
Fill the egg roll wrapper with roughly ¼ cup of the chicken mixture. Fold the bottom up, then fold in the left and right sides and roll up the wrapper to enclose the filling. Dab some water on the edge to seal and place the egg roll seam side down on the prepared baking sheet.
Repeat to make 12 egg rolls total.
Spray the egg rolls with cooking oil spray (or use a pastry brush to brush them with
olive oil) and bake for 30 minutes or so, until golden brown and crisp. Transfer to a serving platter and cover to keep warm.