Source: dLife

Chicken and vegetables combined in a delightful appetizer.

Servings

2 boneless skinless chicken breasts (4 ounces)
10 oz broccoli, chopped, frozen , thawed
4 oz canned water chestnuts (1/2 cup)
0.25 cup fresh chopped green onion
2 medium garlic cloves
0.25 cup low sodium soy sauce
1 cooking spray
1 egg whites
12 Wrappers, egg roll, square
0.25 cup Broth, chicken, low sodium, canned
2 tbsp fresh chopped green onion , minced
1 tsp sesame oil

1 Chop the water chestnuts, green onions, and garlic. Cut the chicken breasts into small pieces.
2 Place the chicken, broccoli, water chestnuts, green onions, garlic and 1 tablespoon of the soy sauce into a food processor and process for 5 seconds.
3 Place a large nonstick skillet over medium - high heat and coat with cooking spray. When pan is hot add the vegetable and chicken mixture. Cook 5 to 6 minutes.
4 Let mixture cool then stir in the egg white.
5 Spread out the egg roll wrappers and place 2 heaping tablespoons of the vegetable and chicken mixture in the center of each.
6 Wrap the egg rolls by first folding the top corner over the filling then proceed to folding the left and right corners.
7 Brush water over the remaining corner of wrappers. Roll the filled end of wrapper tightly towards the exposed corner and gently press to seal.
8 Spray the vegetable cooking spray over both sides of egg rolls.
9 Coat a baking tray with vegetable cooking spray and place egg rolls on tray. Bake for 6 to 7 minutes on each side at 450 degrees.
10 Mix together the remaining soy sauce with the chicken broth, 2 tablespoons green onions, and sesame oil. Serve sauce with egg rolls.