Asian Chicken, Shrimp & Kale Egg Rolls

Directions

1. 1
   In a small bowl, mix the vegetable and sesame oil with the garlic and set aside while you prepare the other vegies.
2. 2
   Remove the stems of the kale and chop the leaves into bits. Chop the onion fine as well. In a bowl, mix the kale leaves with the onion and the oil/garlic mixture. Toss with your fingers to cover all the kale lightly with oil.
3. 3
   Heat a wok (or frying pan) over medium to medium high heat.
4. 4
   Add the kale, onions and oil mixture and stir-fry, stirring constantly, until the kale is wilted and soft.
5. 5
   Add the water chestnuts, bean sprouts, chicken, ginger root, soy sauce and five spice seasoning and continue stir frying for a few minutes or until the mixture is hot.
6. 6
   Add the shrimp and peanut butter and cook just until the shrimp is warm and pink.Using about 1/3 cup of the filling per egg roll, scoop the filling onto the wrapper and roll up, egg roll style (see my Southwestern Egg
7. 7
   Rolls post for photos/instructions on rolling).Now, you can fry the egg rolls or bake them. Baking is easier and healthier: simply spray the egg rolls with cooking spray, set them on a baking sheet sprayed with cooking spray and bake at 350 degrees F. for about 15 minutes or until brown and crispy. (Check them about halfway through and turn if needed.)