6 oz cooked, finely chopped chicken breast
1 lb bag prepared cole slaw mix (such as Fresh Express)
2 1/2 light soy sauce
1/2 tsp finely shredded ginger
3/4 chopped onion
1 tsp minced garlic
1/2 tsp black pepper
1 tsp vegetable oil
1 egg white
20 egg roll wrappers
cooking spray

Put cole slaw mix in medium bowl and cover with plastic wrap, venting one side, and microwave for five minutes. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, 1/2 teaspoon ginger, and garlic; sauté 2 minutes. Add chicken, cole slaw mix and soy sauce, mixing well. Place 1 egg roll wrapper at a time onto work surface with 1 corner pointing toward you. Spoon 3 tablespoons filling into center of wrapper. Fold lower corner of egg roll wrapper over filling. Fold in corners. Moisten top corner of wrapper with egg white; roll up jelly-roll fashion. Repeat procedure with remaining wrappers, filling, and egg white.
Lightly coat egg rolls with cooking spray, and place, seam side down, on a baking sheet coated with cooking spray. Bake at 425° for 18 minutes or until golden brown.

 

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