Ingredients
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1 tbsp five-spice blend
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1 rotisserie chicken, shredded
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6 green onions
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21 frozen egg roll wrappers, thawed
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4 oz bean sprouts
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¼ cup olive oil
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¼ cup Thai sweet chili sauce
Steps
1
Preheat the oven to 425°F. Add the five spice to the shredded chicken and toss to coat. Slice green onions, discarding the white ends.
2
Lay an egg roll wrap on your workspace with a corner pointing towards you. Put 1 tbsp meat slightly below the center of the sheet. Add green onions and bean sprouts on top of the meat. Fold the point over the filling. Roll the spring rolls, folding the corners inward.
3
Brush the top corner of the wrapper with water and roll the egg roll as tightly as possible. Repeat for the remaining 20 egg rolls.
4
Brush half the oil on two 9x13-inch baking dishes. Add the spring rolls and brush the tops with remaining oil. Bake for 20 min. until golden brown, flipping after 15 min. Serve with chili sauce.
