Backed Chicken and Vegetable Spring Rolls

BY YUMMLY

Backed Chicken and Vegetable Spring Rolls

INGREDIENTS

  • 16 egg roll wrappers
  • 2 cups carrots, matchstick cut
  • 2 cups cabbage, shredded
  • 15 ounces bean sprouts, canned, drained
  • 2 cups chicken, cooked and chopped or shredded
  • 1 Tbsp. olive oil
  • 2 tsp. corn starch
  • 1 Tbsp. soy sauce
  • 1 Tbsp. water
  • 1 Tbsp. Sriracha hot sauce

INSTRUCTIONS

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