| 1. |
Pre-heat oven to 350 °F (175 °C). |
| 2. |
In a small dish, mix cornstarch thoroughly with 1 tsp. cold water. In a large bowl, combine cornstarch mixture with soup, and mix thoroughly. |
| 3. |
Add vegetables and chicken, mix well, and then season to taste with salt and pepper, if you like. This is your filling. Set aside. |
| 4. |
On a large dry surface, lay out three egg roll wrappers. Set out a small dish of water, dip your finger into it, and then run your finger along all of the wrapper edges - repeat as needed while preparing your pockets, as it will help keep them sealed. |
| 5. |
Starting about 1/2" from the bottom, place 2 - 3 tablespoons of filling along the bottom half of each wrapper, leaving a 1/2" border on both sides. Salt and pepper to taste. |
| 6. |
Fold the top half of each wrapper over, so that the top edge meets the bottom -the mixture should be completely encased with a 1/2" border on three sides. Dab each border with water, and fold each inward about 1/4" to lightly seal all sides. Press firmly along the borders with the prongs of a fork to seal completely. |
| 7. |
Line a large baking pan with foil and/or spray with nonstick spray. Using a large spatula, carefully transfer the pockets to the baking pan. Repeat the entire process 3 more times, so that you have 12 pockets on the baking sheet. If needed, prepare and use an additional baking sheet. |
| 8. |
Bake in the oven for 20 minutes. Allow to cool for 5 minutes before serving. |
