Baked Chicken & Red Pepper Egg Rolls

Baked Chicken and Red Pepper Egg Rolls
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YUM! The best way to get 3 servings of vegetables and lean protein without a bunch of added fats! My husband goes crazy over these, and I love making them. Plus, they reheat well and taste great in my lunch the next day!

Ingredients:
2 tbsp olive oil
2 boneless, skinless chicken breasts, cut into small strips
2 large bell peppers, cut into strips (any color!)
1 medium onion, sliced
2 tbsp soy sauce
1 clove garlic, minced
1 tsp grated ginger
12-15 egg roll wrappers (depending how full you stuff them!)

Directions:
1. Preheat oven to 350 degrees.
2. Heat oil in a large pan over medium-high heat. Cook chicken strips just until no longer pink. Push to one side of pan.
3. Add peppers and onions and cook for 5-6 minutes, stirring often.

 

4. Add soy sauce, garlic and ginger and stir well. Cook until most of the liquid is absorbed.

5. Remove from heat and cool for 15 minutes. THIS IS IMPORTANT! If you use it while it's still hot, the egg roll wrappers will break down and leak.
6. Once cooled, layer an appropriate portion of the ingredients onto the egg roll wrapper with one corner of the wrapper toward you. Fold the bottom up. Fold the right point in, then the left. Continue rolling the egg roll, keeping it snug! Secure it with a dab of water or leftover soy sauce mixture from the pan. My husband was nice enough to photograph the egg-rolling stages!

7. Place on non-stick baking sheet and bake for 10-12 minutes.
8. Enjoy! I serve my egg rolls with low sodium soy sauce and/or freshly squeezed lemon juice!