Green Curry Chicken Cigars

These are spicy, juicy, crunchy and frankly, would be better deep fried. But deep frying is a commitment I am not ready to make at this point in time. If I opened the windows we would freeze to death.
I have a friend who laughs at my overly stuffed pantries - well after 8 days of snow who is laughing now? Ha!Ha! Ha!
No seriously, I have become quite inventive at using up what I have in the freezer, pantry, and refrigerator. I can't wait for the shopping event which will be RESTOCK 2009! It will be better than holiday shopping.

Yes, I keep both eggroll and wonton wrappers in the freezer. Who knows when you will need to wrap things in dough to stave off boredom and starvation?

Green Curry Chicken Cigars
1 package eggroll wrappers
1 pound ground chicken (or pork or turkey, but then you will have to change the name)
2 heaping tablespoons of green curry
1 small 5 oz can of coconut milk
1 cup chopped red cabbage
1/2 cup chopped cilantro

Preheat oven to 350 degrees.
In a small bowl combine the coconut milk and the curry until the curry is combined. In a larger bowl mixing bowl combine chicken, cabbage and cilantro. Pour coconut milk over it and stir until mixed well.
Lay a eggroll wrapper out so a corner is facing you. Put about a 1/3 of a cup in the bottom corner. Flip the corner over the chicken and using your fingers help to even it out and push the meat into a cigar shape. Then fold the left and right corner over the bottom corner and then roll. If you are not planning on deep frying them I would cut the top corner off to lessen the amount of dough on the "cigar".
Bake seam side-down, 20-30 minutes until golden brown. I would not use a silpat under them, it makes them greasy. Serve warm.
I served them with a sweet and sour dip.