A few weeks back, I made egg rolls for the first time. I had another package of egg roll wrappers still, so I decided I wanted to try baking them instead of frying them. For the filling, I julienne cut one of the 1 pound bags of carrots I got from Bountiful Baskets this week. Next, I diced up the stems and leaves of the bok choy, then removed the meat from the bones of the rotisserie chicken. I put a little vegetable oil in my wok, then added the carrots and the bok choy stems. I cooked them until they were tender, then added the bok choy leaves and the chicken. I added in soy sauce, and cooked for a few minutes. Then, I assembled the egg rolls.
To bake them, I lined a baking sheet with aluminum foil and sprayed it with non-stick cooking spray. I arranged the egg rolls on the baking sheet, then brushed them with olive oil I put them in the oven at 400 F for about 15 minutes, when they became golden brown.
They turned out well. I think I prefer them fried, but have no problem with the baked ones. After I used up the filling, I still had 4 egg roll wrappers left, so I filled them with shredded mozzarella cheese, and baked them the same way. They turned out pretty tasty too.
My Gems of Parenting 
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