These baked chicken egg rolls show up at our table, served alongside rice and veggies, as a favorite meal or appetizer for our family. Freeze these egg rolls for a quick and convenient weekday meal.
Heat the oil in a large skillet. Add the garlic and cook until fragrant. Toss in the coleslaw and chicken. Sprinkle in the ginger. Add the soy sauce and cook until just heated. Remove from the heat and set aside.
Fill a small bowl with water. Place chicken filling in an egg roll wrapper. Dip your finger in the water and moisten the corners of the egg roll. Roll and seal the egg roll then place on a baking sheet. Repeat
"This recipe says easy, but I I didn't anticipate THAT easy! I was completely blown away by how delicious these were! I am excited to add these to my meal prep rotation and freeze some for a quick meal or snack!" --Maddie