Easy Valley Baked Egg Rolls #RSC

Recipe by Chef #453383
READY IN: 35mins




  • In a large skillet over medium heat, saute for 2 minutes shallots and baby carrots, stirring often. Add chicken breast, Hidden Valley Ranch Original Seasoning Mix, soy sauce, ginger, garlic, white wine, corn starch and sugar. Stirring often cook this mixture for about 7 to 8 minutes. Remove from heat and stir in green onions and spinach. Set aside to cool completely. This could be made the day or morning before.
  • Preheat oven to 400 degrees.
  • On the Egg Roll Wrapper package there is a diagram and instructions on how to assemble. If that isn't handy, here is my best description:
  • 1) Take one wrapper and place it on a work surface in front of you with one corner facing you.
  • 2) In the middle put 1/4 cup of the cooled filling. Pull up the bottom corner and cover filling completely.
  • 3) Bring both sides in to the middle. Wet the remaining end with water, using your finger and roll the roll forward towards the wet end and seal.
  • 4) Place seam side down on a non stick sprayed baking sheet. Continue until all filling is used.
  • Spray all the tops with non stick spray. Bake for 15-20 minutes until nicely browned.
  • Mix sauce ingredients in a small bowl and dip, eat, dip, eat.
  • Delicious!