1 Cup Cooked Chicken, shredded
One 12 oz. pkg. Fresh Stirfry Vegetables, chopped
½ Cup Soy Sauce, divided
2 Tbs. Sesame Oil
2 Garlic Cloves, minced
1 tsp. Grated Fresh Ginger
One 16 oz. pkg. Egg Roll Wrappers
¼ Cup Water
1 tsp. Brown Sugar
1 Tbs. Pineapple Juice
Preheat oven to 350 degrees. Mix chicken and veggies in a large bowl, set aside. In a small bowl, combine ¼ cup soy sauce, sesame oil, garlic and ginger. Toss with chicken mixture. Fill each egg roll wrapper with 2 tablespoons of vegetable-chicken mixture. Wrap rolls according to package directions. Brush seems with water to seal. Bake for 20 minutes or until golden and crisp.
Meanwhile, combine remaining soy sauce, brown sugar and pineapple juice for dipping sauce.
Serve with dipping sauce on the side.
