Baked Chinese Spring Rolls
By baking our spring rolls instead of deep frying, our healthy version is low in fat and packed full of veggies
and a little meat.
(Makes 12 rolls)

Ingredients:
1 tablespoon vegetable oil
1/2 pound ground chicken, optional
1/2 teaspoon grated fresh ginger root
1 clove minced garlic
2 - 4 cups finely shredded vegetables, e.g., cabbage, scallions, carrot, red/green peppers or precut coleslaw mix
1 cup bean sprouts
4 tablespoons soy sauce
12 (7 inch square) spring roll wrappers
1 egg, beaten
4 teaspoons vegetable oil (for brushing)

Directions:

1. Preheat oven to 425 degrees Fahrenheit.
2. Heat a large skillet over high heat.  Add the 1 tablespoon oil, ginger, garlic, then the ground chicken and
   stir quickly until the meat is no longer pink. 
3. Add the vegetables, bean sprouts and soy sauce to the chicken and stir fry for 3 to 5 minutes or until the vegetables soften. Remove from heat and transfer to a medium bowl.  Leave to cool.
4. Place 1 spring-roll wrapper on a work surface, keeping the remaining wrappers covered with plastic wrap,
   and arrange diagonally with the corners facing you.
5. Spoon 2 tablespoons of filling about 2-inches from the bottom corner. Shape the filling horizontally into a
   long sausage shape.
6. Fold the bottom corner over the filling and roll upwards one turn so the filling is completely encased.
   Moisten the left and right corners of the triangle with beaten egg, fold in the corners, and press down
   firmly to seal, creating an envelope.
7. Moisten the top corner of the wrapper with beaten egg and give one more turn, sealing the cylinder. Set
   aside and repeat with the remainder of the filling and wrappers, transferring them as they are made to a greased baking sheet and keeping them covered with plastic wrap.
8. Brush the egg rolls with vegetable oil. Bake in the preheated oven 20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 minutes.