No Fry Egg Rolls
2 sheets all-butter puff pastry, thawed
1 cup cooked chicken, shredded
1 T. vegetable oil
1 C. carrots–chopped finely
3 C. finely shredded cabbage
1/2 lb. fresh bean sprouts
1 T. minced ginger
4 T. cornstarch mixed with 2 t. water
2 T. soy sauce
2 T. oyster sauce
Preheat the oven to 400 degrees F.
Roll out puff pastry to about an inch bigger on all sides. Cut each into four equal rectangles/squares.
Heat a wok over medium-high to high heat.
Add the oil for stir-frying.
Add carrot, cabbage, bean sprouts and ginger and stir-fry for 5-10 minutes until the cabbage softens.
Create a well in the wok by pushing the vegetable up against the sides and pour in cornstarch, soy sauce, oyster sauce and water. Stir to thicken then mix the vegetables in with the sauce to coat.
Spoon about 1/4 cup vegetable mixture on the lower third of each square of pastry. Fold 2 sides over the filling and roll up like a burrito.
Place the filled pastries seam-side down onto a baking sheet.
Bake for 20 minutes or until lightly browned.