Fat Free Egg Rolls

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• 12 ounces chicken, cooked and chopped
• 1 can baby shrimp, drained
• 6 ounces beef, cooked and chopped
• 6 ounces lamb, cooked and chopped
• 1 bunch green onion, chopped
• 3/4 lb bean sprouts
• 1 can water chestnut, drained and chopped
• 1 can chinese vegetables, drained
• 1/2 head bok choy, chopped
• 2 carrots, shredded
• 2 tablespoons peanut butter
• 2 tablespoons soy sauce
• salt and pepper
• 40 egg roll wraps

Recipe

• 1 make sure all meat is cooked, and everything mentioned as'chopped' above is chopped.
• 2 i use the food processor.
• 3 mix everything but the egg roll wrappers in a very large bowl.
• 4 use your hands to be sure to get a good mix.
• 5 place an eggroll wrapper in front of you, with a point up, as in a diamond.
• 6 put about a third of a cup of filling horozontally across the middle, bring down the top point, tuck under the filling, and roll, folding in the two side points as you go.
• 7 seal the bottom point with some water before you roll completely up.
• 8 if in doubt, check the back of the eggroll wrapper package for pictures.
• 9 spray the biggest cookie sheet you have with pam, put eggrolls on it, make sure they aren't touching.
• 10 spray the tops of the eggrolls with pam.
• 11 bake for 30-40 minutes.
• 12 if the tops seem cooked and crispy, flip them over for the last ten minutes of baking.
• 13 eggrolls are done when they are crispy-crunchy and browned.
• 14 check oven to be sure of progress and time, as the cooking time seems to vary with how wet, and how much filling you use.