These rolls are so easy to make and they are only a little over 100 calories each. I modified the recipe. See the source at the end for original recipe.
12 egg roll wrappers (4×4″ size)
1 cup cooked and shredded chicken
Sriracha sauce to taste
1 cup crumbled blue cheese
1 cup coleslaw (dry)
Blue cheese dressing for dipping
Preheat oven to 400F.
Lay eggroll wrappers on a clean work surface. In a small bowl, add chicken, slaw, blue cheese, and Sriracha sauce.
Place approximately 2-3 tablespoons of the mixture at the bottom of the wrapper. Fold bottom up over mixture, then fold in sides, and roll to enclose mixture. Repeat.
Place the rolls on a wire rack on top of a cookie sheet. Lightly spray both sides of the rolls with non-stick spray. Bake 12-15 minutes or until the rolls are crisp and starting to brown.
Remove from oven and enjoy with Blue Cheese salad dressing.
Note: I made a second batch of the eggrolls as I had leftover eggroll wraps using the following ingredients:
Imitation Crab & Mushroom Rolls
4 imitation crab pieces
3/4 – 1 cup cut up fresh mushrooms
Oyster Sauce to moisten mixture
Cut up 4 imitation crab meat pieces. Then cut fresh mushrooms that I cut into small pieces. I placed both in a food processor and pulsed until I got small pieces. I added Oyster (Fish) sauce to moisten the mixture.
I placed this mixture in the eggrolls as above and baked.
P.S. You could also beat an egg and brush on both sides of the wrap instead of non-stick spray.