Baked Eggrolls with Chicken Curry Walnut Filling

I feel incredibly blessed in the friends department. I have so many wonderful, inspiring girls in my circle of friends who humble me with all they juggle. I think having good girlfriends is so important in life. There's something in the way that women understand and communicate with eachother that is completely different from men. I try to nourish these friendships often, as they nourish my soul.

My good friend Laurie lives over an hour from my house, but we always try to get together every month or two. We meet at different restaurants and share our love of chatter and good food. This month we went to Swig in downtown Milwaukee. All the small plates we tried were fabulous, but the egg rolls with the chicken curry walnut filling were the most memorable. Of course they were fried. So, I came home determined to re-create them in a Skinny version. My Baked Eggrolls with Chicken Walnut Curry Filling can easily be adapted to any filling you like. They were big enough that we were too full to eat our main course. I can't wait to experiment with other dips and fillings. Yum!

Here's What You Need Egg Rolls:
Egg roll wrappers
1/2 lb ground chicken
1/4 cup of chopped walnuts
2 tsp curry
Cilantro
Olive oil and non-stick cooking spray (organic)

Here's What You Need Dip:

Plain ff yogurt (6oz/1 mini cup)
3 tsp dill, finely chopped
1 tsp cilantro, finely chopped
1/2 tsp garlic
S+P

Here's What You Do:
Preheat oven to 400. Heat a capful of olive oil over medium heat and add the chicken and curry. Stir frequently until cooked through. Mix in the walnuts. Coat a baking sheet with non-stick spray and then lay out an egg roll wrapping with the corner facing you. Fill with about 2TBS of the chicken mixture and top it with a pinch of cilantro. Roll the egg roll shut, tucking in the sides and sealing them with a tiny bit of water. Continue this pattern until all the egg rolls are made. Spray them all with non-stick spray lightly and bake them four about 20 minutes, turning once. In a bowl, mix the dip ingredients adding salt and pepper to taste. Dip and enjoy! Makes about 5-6 big egg rolls.

Kid Tip:
It doesn't get much more fun then finger food! My little 3 year old said, "Mom I really like this dip," as yogurt dripped down his chin...If your kids don't like curry you can easily change the spice or even the filling entirely for this recipe.

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