Baked Egg Rolls

Baked Egg Rolls (from Taste of Home Prize Winning Recipes)

1 1/3 c. fresh broccoli stir-fry vegetable blend
1 c. shredded cooked chicken breast
4 1/2 tsp. reduced sodium soy sauce
2 tsp. sesame oil
2 garlic cloves, minced
1/2 tsp. ground ginger
8 egg roll wrappers

In a small bowl, combine the first six ingredients. Place 1/4 cup chicke mixture in the center of one egg roll wrapper. Fold bottom corner over filling; fold sides toward center. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling.

Place seam side down on a baking sheet coated with cooking spray. Spray tops of egg rolls with cooking spray. Bake at 425 for 10-15 minutes or until lightly browned. Serve warm. Refrigerate leftovers.