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 teaspoon onion powder
– 1 teaspoon salt
– 1 teaspoon 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 ⅔ 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