“This is really delicious, so amazing!”

INGREDIENTS

   Cooking spray or olive oil spray
2 tbsp. cornstarch (divided)
1/2 cup water (divided)
2 1/2 cups shredded Chinese cabbage
2 medium carrots, shredded
4 ounces mushrooms, diced (use any mixture of shiitake, button & portabella)
1 cup chopped water chestnuts
1 tbsp. grated fresh ginger root
2 tbsp. low sodium soy sauce
2 tbsp. sliced green onions (or more)
12 egg-roll wrappers*

DIRECTIONS

• Spray a baking sheet with cooking oil spray.
• Dissolve one tablespoon of the cornstarch into 1/4 cup water and set aside.
• Lightly spray a wok or large nonstick, sauté pan with cooking spray (or use olive oil – just a tiny bit is needed) and heat over low heat.
• Combine cabbage, carrots, mushrooms, water chestnuts and ginger in the pan.
• Cook for five to seven minutes or just until vegetables begin to wilt (you still want a little crunch to them) stirring constantly to keep from burning.
• Stir in cornstarch mixture and soy sauce.
• Cook until the sauce thickens.
• 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 and wrap.
• Bake in a 350-degree oven for 15 minutes or until brown.