Chicken and Wild Rice Egg Rolls
1lb chicken, seasoned, cooked and chopped (leftovers work great)
1 box of wild or brown rice
1 cup of kale, raw and torn into pieces
1 cup of frozen peas.
Egg roll wrappers
1 egg white
Make your rice according to package directions and if the instructions call for the rice to simmer, add the peas to the pot then. Add cooked rice, peas, kale and chicken to a bowl and mix together. Spray pan and line with egg roll wrappers. Brush egg white on top of wrappers and fill with mixture. Roll wrappers, tucking in corners as you go. Brush more egg white over top of roll. Cook in 425 degree oven for 15 minutes, turning once, until slightly browned. Enjoy!
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