Chicken & Shrimp Egg Rolls

Ingredients:

Olive Oil

1 egg whipped

1 -inch grated fresh ginger

2 cloves garlic, finely chopped

2 scallions, sliced thinly

1 carrot shredded 

1 small red pepper, thinly sliced into strips

1 cup cabbage, shredded

1/4 cup chicken broth

2 tablespoons reduced-sodium soy sauce

1 tablespoon sugar

1 to 2 tablespoons sesame oil

20 wonton wrappers covered loosely with a damp paper towel to prevent drying

15 - 20 shrimps, cooked and minced

3 pieces of Skinless chicken breast, diced & cooked

Instructions:

Preheat oven to 375 degrees F.

In a wok or skillet, stir-fry the ginger and garlic in 2 tablespoons of olive oil until fragrant, about 30 seconds. Add scallions, carrots, and red peppers and stir-fry over high heat for 2 minutes.

In a bowl, combine the chicken broth, soy sauce, and sugar. Add the cabbage and broth mixture. Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain. Fold in the minced shrimp & diced chicken breast.

Fill and roll the egg roll wrappers, using 1 tablespoon of filling for each roll. Working with 1 wonton wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 1 teaspoon of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top corner with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients.

Prepare a large baking sheet by spraying it lightly with nonstick spray. 

Carefully brush whipped egg on egg roll. Bake in the oven for 25 to 30 minutes, until golden brown. Allow them to cool slightly. 

(Optional) Dipping Sauce:

1/3 cup lite soy sauce

1/3 cup rice vinegar

1 tablespoon honey

1 to 2 teaspoons sesame oil

Pinch of red pepper flakes