Healthy Egg Rolls

These egg rolls are sooo yummy! There is also a lot of room to experiment with flavors you like ie: keep it vegetarian or add some lean meat as well.

Recipe:

Cooking spray

2Tbs cornstarch

1/2 cup water

3 cups shredded chinese cabbage

2-3 medium carrots, shredded

2 stalk celery, diced- you could use water chestnuts or jicama-

1Tbs ground ginger- you can use fresh I just don't have any on hand

2Tbs low sodium soy sauce

2Tbs diced green onions

fat-free egg roll wrappers

cooked lean turkey, chicken, pork, or beef shredded (optional) but I like the protein

To Make:

Spray a baking sheet with cooking spray

dissolve on tablespoon of the cornstarch into 1/4 cup water and set aside

Lightly spray a wok or large saute pan with cooking spray and heat over low heat

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

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

Stir in cornstarch mixture and soy sauce and cook until the sauce thickens.

(At this point I added the shredded meat)

Add green onions at very end to keep them crisp.

Dissolve the remaining tablespoon of cornstarch in 1/4 cup water brush onto egg-roll wrappers and fill with vegetables.

Place on cooking sheet and lightly spray the tops of the egg rolls with cooking spray - this helps give them some crunch.

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

Enjoy :)