Healthy Egg Rolls

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I love egg rolls and these are vegetarian and low fat!!

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Steps

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Spray a baking sheet with cooking spray.

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

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

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

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

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Stir in cornstarch mixture and soy sauce.

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Cook until the sauce thickens.

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Add green onions at very end to keep them crisp.

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

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Brush onto egg-roll wrappers and fill with vegetables.

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

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Enjoy !.

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Ingredients

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cooking spray, cornstarch, water, chinese cabbage, carrots, shiitake mushrooms, celery, fresh ginger, low-sodium tamari, green onions, fat-free egg-roll wrappers