Baked Chicken and Vegetable Spring Rolls - Lunch Version | Once A Month Meals

Ingredients

• Ingredients
• Containers
• Supplies
• 1 tablespoon Olive Oil
• 2 cups grate Carrot
• 2 cups shred Cabbage
• 15 ounces drain Bean Sprouts, Canned
• 2 cups cook and dice Chicken, Boneless Breasts
• 2 teaspoons Cornstarch
• 1 tablespoon Soy Sauce
• 1 tablespoon Water
• 1 tablespoon Sriracha Sauce
• 16 individual Eggroll Wrapper
• 2 Gallon Freezer Bags
• Cooking Sprays
• Baking Sheets
• Labels