3 c. coarsely shredded cooked chicken
1 c. shredded carrot
1 c. blanched pea pods (cut in 1/2)
1/2 c. sliced green onions
1/2 c. sliced radishes
1 c. shredded red cabbage
1 can sliced water chestnuts
2 c. shredded Chinese cabbage
4 egg roll skins

Marinate chicken in oriental dressing for 1 hour before serving. Mix all together. Place in Egg roll cups.

Egg Roll Cups:

Spray 4 inverted custard cups with non-stick cooking spray. Place cups on a cookie sheet. Place 1 egg roll over each cup (they will mold while baking). Bake at 350 degrees for 10-12 minutes.