INGREDIENTS

YIELD12 egg rolls

• cooking spray or olive oil

• 2tablespoons cornstarch

• 1⁄2cup water

• 3cups shredded Chinese cabbage (you may mix with other greens)

• 2medium carrots, shredded

• 4ounces shiitake mushrooms, diced (I mix with button and portabella)

• 1stalk celery, diced (or/and 1/2 cup water chestnuts)

• 1tablespoon grated fresh ginger

• 2tablespoons low-sodium tamari

• 2tablespoons sliced green onions

• 12fat-free egg-roll wrappers
DIRECTIONS

1. Spray a baking sheet with cooking spray.

2. Dissolve one tablespoon of the cornstarch into 1/4 cup water and set aside.

3. Lightly spray a wok or large saute pan with cooking spray (or use olive oil) and heat over low heat.

4. Combine cabbage, carrots, mushrooms, celery and ginger in the pan.

5. Cook for five to seven minute or until vegetables begin to wilt, stirring constantly to keep from burning.

6. Stir in cornstarch mixture and soy sauce.

7. Cook until the sauce thickens.

8. Add green onions at very end to keep them crisp.

9. Dissolve the remaining tablespoon of cornstarch in 1/4 cup water.

10. Brush onto egg-roll wrappers and fill with vegetables.

11. Bake in a 350-degree oven for 15 minutes or until brown.