"Chicken Egg Rolls"

INGREDIENTS
1 pkg. Azteca® Salad Shells
1/2 pound skinless, boneless chicken breast, cut into thin strips
2 tablespoons vegetable oil
1 small red bell pepper, cut into thin strips
1/2 cup chopped green onion
1 cup shredded iceberg lettuce
1/4 pound fresh bean sprouts, rinsed & drained
1 1/2 teaspoons soy sauce
1 tablespoon corn starch
1 tablespoon water
1 egg
1 more tablespoon water

Remove shells from refrigerator. Set aside.
Preheat oven to 375 degrees F.

• Remove shells from refrigerator; set aside.
• Preheat oven to 400 F.
• Heat oil in large skillet; cook chicken until no longer pink.
• Add pepper & onion; cook for 5 minutes.
• Reduce heat
• Add lettuce, sprouts & soy sauce.
• Mix together corn starch and 1 tablespoon water.
• Stir into chicken mixture; heat for 5 minutes over low heat.
• Remove from heat; cool 10-15 minutes.
• Divide filling into four and place in the center of each unbaked shell.
• Fold both sides of shell over filling; fold bottom half of shell up then top half over to close.
• Place seam side down on an ungreased baking sheet.
• Mix together egg & 1 tablespoon water.
• Brush entire top and sides of each roll with egg.
• Bake for 12-14 minutes or until golden brown.
  
  Makes 4 large egg rolls.

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