Eggrolls? On a diet? YES!

Baked Eggrolls. It's genius!!! I can hardly wait til they are out of the oven!!! A detailed how-to is going to follow {hopefully} shortly!

Ingredients:
8 egg roll wrappers
1 medium shallot,
1 garlic clove, minced
2 tsp minced, fresh ginger
6 oz boneless, skinless chicken breast, shredded
1/3 cup Kikkoman Low Sodium Teriyaki Sauce
2 tbsp rice vinegar
1 tsp sugar
1 cup packaged coleslaw mix
1/4 cup chopped green onions
1/4 tsp sea salt
1/4 tsp black pepper
1/8 tsp ground cumin
1/2 cup of Kikkoman Sweet & Sour Sauce (for dipping)

You'll need your oven to be at 400*. Mince shallot and garlic and add to a wok (or large skillet if you must) coated with nonfat cooking spray and cook over medium heat for 30 seconds. Add chicken and brown, stirring frequently with a wooden spoon; about 5 minutes. Drain well. Add teriyaki sauce, vinegar, sugar, ginger, salt, pepper, and cumin; simmer for 3 minutes to blend flavors. Toss in packaged coleslaw mix and diced onions and saute for about 1 minute. On a flat surface, place one egg roll wrapper with a corner facing you (like a diamond!). Place in a row from bottom corner to top corner 4 full tablespoons of filling, leaving 1/2 inch at the bottom and top.
Fold the bottom of the wrapper to the center, over the filling. Gently, but firmly, fold the left side of the wrapper to the center and then fold in the right side. Fold the top of the wrapper down to cover filling and seal any loose ends with water; repeat with remaining ingredients. Place filled wrappers on prepared baking sheet; lightly spray surface of wrappers with non fat cooking spray. Bake until wrappers are golden brown, flipping once, about 16 minutes.
Makes 8 eggrolls
Each Eggroll is only 2 points!