Supplies: - Spring Roll Wrappers from your local Asian Grocery Store. They are in the frozen foods and come in 4 inch and 8 inch. I used the 8 inch today. - Filling- I used boiled, shredded chicken with lots of seasonings and brocslaw (available in the veggie section, refridgerated). Frozen mixed veggies also work well, or try rice with seasonings and/or meat/ vegetables.... anything really. - a little water
	Step 1: Your spring roll wrappers have to defrost for 6 hours. Remove them from the package and set them on a plate, covered with a wet dish towel (very important). I also have put the whole package in the fridge overnight, and they seem to be just right in the morning.
	Step 2: Preheat oven to 400 degrees and spray a baking sheet with oil. Separate one wrapper from the top of the pile. Lay it out on the counter. Put filling in a diagonal line, about 2-3 inches in from each corner.
	Step 3: Fold the diagonal corners in, and then roll up like a burrito.
	Step 4: Use a little water on both sides of the end to help it keep closed. Place the spring rolls on the baking sheet and spray them with oil too, to help them keep from burning.
	Step 5: Bake them from 15-20 minutes, until they are all brown and yummy looking on the edges. Serve with a little soy sauce for dipping or even better- drizzling!!