Chicken- Apple Egg Rolls

I usually don't do egg rolls because they are deep fried and full of fat so I make these instead and they come out light and crispy.  The apple, chicken and swiss cheese are a great combination!  Serve it with hot Chinese mustard sauce or sweet and sour sauce! 

Chicken-Apple Egg Rolls

1 pound skinned boned chicken thighs

1 1/2 C chopped Granny Smith apple

1 C finely chopped cabage

3/4 C shredded Swiss cheese

1/2 C Chopped green onions

1/4 t salt

8 egg roll wrappers

Cooking spray

Place chicken in a saucepan;  cover with water, and bring to a boil.  Reduce heat, and cook 8 min or until chicken is done; drain and chop chicken.

Combine chicken and next 5 ingredients in a large bowl; toss well.

Working with 1 egg roll wrapper at a time (cover remaining wrappers to keep them from drying out), spoon about 2/3 cup chicken mixture into center of each wrapper.  Fold lower right corner over chicken mixture; fold lower left and top right corners over chicken mixture.  Moisten top left corner with water, and roll up jelly-roll fashion. Or roll up like a burrito!  Coat egg rolls with cooking spray, and place, seam side down, on a baking sheet.

Bake at 400 degrees for 15 min or until golden.  Serves 8     131.5 calories; 4.9g fat