I love traditional spring rolls, but some of my guests prefer American comfort food to Asian flavors. I decided to meet them half way and bring their favorite flavors to the concept of the Asian spring roll. I really just decided to try it as an experiment, but I decided after the first try that the idea had potential. After a couple more trials, I had a hit!

Chicken Pot Pie Spring Rolls
2 tablespoons butter
1 small yellow onion, finely chopped
½ cup chicken broth
1 ½ cups cooked, shredded chicken
1 ½ cups frozen mixed vegetables, thawed
1 (10.75 ounce) can condensed cream of chicken soup
12 (7 inch square) spring roll wrappers
1 tablespoon cornstarch
1 tablespoon water
3 tablespoons vegetable oil, for brushing

Preheat oven to 425˚ F.

In medium saucepan, melt butter over medium heat. Add onion and cook until tender and translucent, stirring frequently.

Add broth and stir in vegetables, chicken, and soup until well-combined and heated through.

Mix cornstarch and water in a small bowl.

Place approximately 2 tablespoons of the chicken filling in the center of spring roll wrappers. Roll wrappers around the mixture, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal.

Arrange spring rolls in a single layer on a baking sheet. Brush lightly with vegetable oil. Bake in the preheated oven 15 minutes, turn, and bake another 10 minutes until lightly browned. Serve warm. Makes 12 spring rolls.

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