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Baked Chicken and Vegetable Spring Rolls

Gluten free • Serves 8


2 cups Cook and dice chicken


15 oz Drain bean sprouts, Canned
2 cups Grate carrot
2 cups Shred cabbage


1 tbsp Soy sauce
1 tbsp Sriracha sauce

Baking & Spices

2 tsp Cornstarch

Oils & Vinegars

1 tbsp Olive oil

Bread & Baked Goods

16 Individual eggroll wrapper


1 tbsp Water
  • Eileen K.

    Baked Chicken and Vegetable Spring Rolls (+tons of other freezer meals)

  • Rachael LaFlam

    Baked Chicken and Vegetable Spring Rolls: 16 egg roll wrappers; 2 cups carrots, matchstick cut; 2 cups cabbage, shredded; 15 ounces bean sprouts, canned, drained; 2 cups chicken, cooked and shredded; 1 Tbsp. olive oil; 2 tsp. corn starch; 1 Tbsp. soy sauce; 1 Tbsp. water; 1 Tbsp. Sriracha hot sauce.

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