Cobb Salad Egg Rolls

Cobb Salad Egg Rolls

Ingredients

1.     1 1/4 cup shredded cabbage slaw
2.     1 tbsp red wine vinegar
3.     1 tsp extra virgin olive oil
4.     1 squirt of honey
5.     Salt & Pepper
6.     8 egg roll wrappers (I used Nasoya brand)
7.     1 1/2 cup cooked shredded chicken
8.     1 avocado, diced
9.     blue cheese crumbles
10.     2 hard boiled eggs, diced
11.     4 sliced of cooked bacon, crumbled
12.     3 green onions, diced
13.     1 tomato, diced
14.     Ranch dressing

Instructions

•     Pre-heat the oven to 425 degrees. Line a baking sheet with foil and coat with cooking spray.
•     In a large boil, add cabbage slaw. To make slaw dressing, combine vinegar, olive oil, honey, salt and pepper. Stir and pour over cabbage. Toss slaw with dressing.
•     Make an assembly line with all of the remaining ingredients. (except for the Ranch dressing.) Take an egg roll wrapper and lay it so it looks like a diamond. Spread a few dabs of water on top of the diamond to help it stick. Layer the cabbage slaw and the rest of the filling ingredients in the middle of the egg roll wrapper.
•     To fold the egg roll - Fold bottom corner over filling. Fold in both sides snugly against filling. Roll the wrap up and seal with the top corner. Lay flap side down on cookie sheet. Repeat with other egg roll wrappers.
•     When ready to bake, spray the top of egg rolls with cooking spray. Bake for 15 minutes. Check to see if egg rolls are browning. Bake longer if needed. Serve immediately with ranch dressing for dipping.