2 cups shredded cabbage/broccoli mix (you can doctor this up by adding chopped scallions and shredded carrots)
1 cup of Bethy’s BBQ chicken
1 tsp. Light ginger flavored soy sauce
1 egg white slightly beaten
Spring roll wrappers

Spray a pan with PAM, medium-high heat.
Add cabbage mix, stir and add a tablespoon of water.
Keep stirring until the cabbage mixture turns a little darker and soft, add another tablespoon of water if you need to, so the cabbage won’t stick to the pan. As you continue to stir add the lite soy sauce.
Remove from the heat and add chicken and egg white combining all.
Take approximately 2-3 tablespoons of mix and fill a wrap. Roll like and egg roll. Place on a cooking stone or cookie sheet seam side down, spray lightly with olive oil or PAM and bake for 20-25 minutes at 350°. Or these can be placed in a frying pan that has been sprayed with PAM – adding a little bit of water and letting them steam for about 10 -15 minutes. Keep adding water as it evaporates so they don’t stick to the pan.

Makes about 20 rolls.
Calories per serving:
Serving size: 3 rolls
Fat: 1g 0g saturated fat
Sodium: 114mg
Carbohydrate: 19g
Fiber: 1g
Sugar: 0g
Protein: 6g