Healthy Egg Rolls

• cooking spray or olive oil
• cornstarch↗2 tablespoons
• water↗1⁄2 cup
• shredded Chinese cabbage3 cups

  you may mix with other greens

• medium carrots↗2

  shredded

• shiitake mushrooms↗4 ounces

  diced (I mix with button and portabella)

• stalk celery↗1

  diced (or/and 1/2 cup water chestnuts)

• grated fresh ginger1 tablespoon
• low-sodium tamari↗2 tablespoons
• sliced green onions2 tablespoons
• fat-free egg-roll wrappers↗12

Step-by-step instructions

1. 1

   Spray a baking sheet with cooking spray.

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

   Stir in cornstarch mixture and soy sauce.

7. 7

   Cook until the sauce thickens.

8. 8

   Add green onions at very end to keep them crisp.

9. 9

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

10. 10

    Brush onto egg-roll wrappers and fill with vegetables.

11. 11

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

12. 12

    Enjoy!