Egg Roll Recipe

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves: 6

Ingredients:

Cooking spray
cornstarch: 2 tbsp
Water: 1/2 cup
Cabbage: 3 cups, shredded
Carrots: 2 shredded
Mushrooms: 100 gms, diced
Celery stalk: 1, diced
Ginger: 1 tbsp, grated
Low-sodium tatari soy sauce: 2 tbsp
Green onions: 2 Tbs. sliced
Fat-free egg-roll wrappers: 12

Method:

1. Spray a baking sheet with cooking spray.
2. Mix 1 tbsp of cornstarch into 1/4 cup water and set aside.
3. Lightly spray a large saute pan with cooking spray and heat over low heat.
4. Combine cabbage, carrots, mushrooms, celery and ginger in the pan and cook for 5 minutes while stirring.
5. Add cornstarch mixture and soy sauce and cook until the sauce thickens. Add green onions at very end to keep them crisp.
6. Add the remaining tablespoon of cornstarch in 1/4 cup water.
8. Brush onto egg-roll wrappers and fill with vegetables.
9. Bake in a 350 degree oven for 15 minutes or until brown.

Nutritive Value ( 1 Serving) :-
Calories - 186 cal
Protein – 4.8 gm
Fat - 0.9 gm

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