Ingredients

– 12 egg roll wraps
– 2 to 3 breast of cooked shredded chicken
– 1 can cream of chicken soup
– 3 cups of frozen mixed vegetables (corn, peas, and carrots)
– 1 tsp onion powder
– 1 tsp salt
– 1 tsp pepper
– ½ teaspoon tarragon

Nutritional information

No nutrition information available

Instructions

1. Place an egg roll wrappers in each cupcake pan indent
2. Combine all other ingredients in a bowl
3. Scoop 2 spoonfuls (or until 2/3 full) of mixture into each egg roll wrapper
4. Wet the edges of each egg roll wrapper and seal
5. Bake at 350* for 17 – 22 minutes or until egg roll wrapper is brown and center filling is hot

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