Baked Chicken "Egg" Rolls

This picture doesn't do this meal justice. It looks kinda yucky ;-/ BUT these healthy "egg" rolls taste amazing! After trying these, I can't imagine ever eating another "regular" egg roll again.

The average egg roll has about 350 calories with 16 gram of fat... but with these delectable bites, you can chow down on 3 for the same about of calories and a quarter of the fat! As an added bonus, I threw in some nutritious veggies!

These are fun to make and fun to eat! YUM!!

P.S. These are also gluten-free & egg free (hence the quotes around "egg"). Instead of egg papers, I used rice paper.

BAKED CHICKEN "EGG" ROLLS
Makes 4 servings

What you need:
1LB lean ground chicken
2TBSP grated or chopped ginger
1/2 sweet onion
optional: diced eggplant, diced mushrooms, chopped water chestnuts
Seasonings: salt, pepper, garlic powder
1TBSP hoisin sauce
1TBSP spicy chili sauce
1TBSP low-sodium soy sauce
12 rice papers

Dipping Sauce:
1TBSP low-sodium soy sauce
1TBSP hoisin sauce
1TBSP water
optional: 1TBSP crushed almonds or peanuts

How to:
Coat skillet with non-stick spray. Begin to brown chicken. Add in all other ingredients and cook until chicken is no longer pink. Set aside.

Pre-heat oven to 350.

Fill a large bowl with warm water. Dip rice paper into water until it's soft. Lay paper on flat surface (be sure that it doesn't fold up). Spoon in some of the mixture. Fold up two opposite sides and then roll. Continue until you have 12 rolls. Lay rolls on a greased baking sheet. Spray top of rolls with cooking spray.

Bake 10 minutes. Filp over, spray tops again and bake another 10-15 minutes or until golden.