I have tried these egg rolls a couple of times and each time they have been great.  There are so many variations that you can do with them.  This recipe makes about 12 - 14 egg rolls.  If you can't use them all at one time they freeze easily.  Just bake them and let them cook completely , once they have cooled place them in the freezer with a little space between each egg roll.  Freeze for about and hour or tow and them place in resealable bags.  If you use white meat chicken or shrimp they are only 1 Weight Watchers Freestyle point per egg roll.

​Ingredients:

2 cups cooked chicken or shrimp small dice
1 bag cole slaw mix
2 green onions sliced
1 teaspoon garlic minced
1 small can canned water chestnuts, minced
1 can bean sprouts, chopped
Cooking spray
egg roll wrappers
4 teaspoons cornstarch
1 Tablespoon water
1 Tablespoon soy sauce
1 Tablespoon vegetable oil
1 Tablespoon rice vinegar
1/4 teaspoon ground ginger
water for closing wrapper

Instructions:​

1. Preheat oven to 400˚ and lightly coat a baking sheet with cooking spray.
2. Spray a large saute pan with cooking spray and heat over medium heat. Add cooked meat and vegetables and saute until vegetables start to soften (about 4 - 5 minutes).
3. In a small bowl, whisk together cornstarch, water, soy sauce, vegetable oil, rice vinegar, and ground ginger.
4. Add sauce mixture to pot. Cook 2-3 minutes longer. Remove from heat and let slightly cool.
5. Open egg roll wrappers and keep covered with a damp paper towel while working with them, they tend to dry out quickly.
6. Place wrapper at a diamond shape on your work space (1 corner pointing toward you).
7. Add 1/3 cup of veggie mixture in the middle of wrapper. Fold side corners in to meet in the middle. Pull bottom corner up over the side corners. Moisten top corner with water and continue to roll up wrapper (try to keep the roll tight). Repeat will all remaining egg roll wrappers.
8. Place egg rolls seam side down on prepared baking sheet.
9. Lightly spray the tops of the egg rolls with cooking spray.
10. Bake for 12 minutes, turn egg rolls over and continue baking an additional 12 minutes or until slightly browned.