Ingredients
-
-
2
-
1/2
-
3
-
2
-
4
-
1
-
1
-
2
-
2
-
12
-
-
-
-
Directions
Healthy Egg Rolls, I love egg rolls and these are vegetarian and low fat!, We enjoyed these egg rolls, but the kids missed the fried variety Hmmmm, nonetheless I will make these again , I wasn’t happy with the texture but the flavor was great I think that next time I will bake them at 400degrees, turning halfway through I will also spray the tops of them to see if that won’t help to crisp them up
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Steps
|
1
Done
|
Spray a Baking Sheet With Cooking Spray. |
|
2
Done
|
Dissolve One Tablespoon of the Cornstarch Into 1/4 Cup Water and Set Aside. |
|
3
Done
|
Lightly Spray a Wok or Large Saute Pan With Cooking Spray (or Use Olive Oil) and Heat Over Low Heat. |
|
4
Done
|
Combine Cabbage, Carrots, Mushrooms, Celery and Ginger in the Pan. |
|
5
Done
|
Cook For Five to Seven Minute or Until Vegetables Begin to Wilt, Stirring Constantly to Keep from Burning. |
|
6
Done
|
Stir in Cornstarch Mixture and Soy Sauce. |
|
7
Done
|
Cook Until the Sauce Thickens. |
|
8
Done
|
Add Green Onions at Very End to Keep Them Crisp. |
|
9
Done
|
Dissolve the Remaining Tablespoon of Cornstarch in 1/4 Cup Water. |
|
10
Done
|
Brush Onto Egg-Roll Wrappers and Fill With Vegetables. |
|
11
Done
|
Bake in a 350-Degree Oven For 15 Minutes or Until Brown. |
|
12
Done
|
Enjoy! |
