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Ingredients:

• 1 carrot, peeled and grated
• 1 cup shredded napa cabbage or whatever cabbage that you have
• 2 shallots, trimmed and sliced or 1/4 cup onion
• ½ cup canned water chestnuts, drained and finely chopped
• 1 tablespoon vegetable oil
• ½ pound (8 ounces) ground chicken or 8 ounces of chicken cooked and shredded
• 1 tablespoon Soy Sauce
• 2 tablespoons water
• 1 teaspoon cornstarch
• 12 ounces frozen spring roll wrappers, thawed or Egg roll wrappers
• Cooking oil spray

Extra things that you need:

• A pastry brush

Directions:

1. Grab your favorite large bowl and put in the carrot, cabbage, shallots, and water chestnuts. Use a spoon to mix them all up.
2. Heat the vegetable oil in a frying pan over medium heat, then add the ground chicken, and cook until it has browned. Stir in the veggie mixture and the soy sauce.
3. Cook for 2 minutes, then remove the pan from the heat and let it cool down.
4. In another bowl, combine the water and cornstarch. Place 1 wrapper on a clean, flat surface with one corner pointing toward you. Use a pastry brush to brush the cornstarch mixture over edges of the wrapper.
5. Time to get rolling! Place 2 tablespoons of the chicken mixture about 2 inches in from the corner of the wrapper, then fold the corner over the filling and roll it up, folding in the sides as you go.
6. Transfer your spring roll to your wire rack and repeat this process until you have used up all of your mixture.

7. Preheat your oven to 400°F. Place a wire rack on a baking tray.

8. Spray your spring rolls with cooking oil spray, then bake them in the oven for 20 to 25
minutes.