Low-fat egg rolls
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Minced garlic cloves | |
| 1 | tablespoon | Freshly grated ginger |
| ¼ | cup | Water |
| 3 | Sliced celery stalks | |
| 3 | Julienned carrots | |
| 8 | Dried shitake mushrooms; reconstituted and | |
| ; sliced | ||
| 1 | cup | Bean sprouts |
| 1 | cup | Snow peas |
| ½ | cup | Cooked; diced white chicken |
| ⅓ | cup | Soy sauce |
| 1 | teaspoon | Arrowroot |
| Egg roll wrappers | ||
Directions
Directions: Heat a large wok over high heat. Spray with cooking spray. Add the garlic, ginger and water to prevent burning. Add the celery, carrots, mushrooms, bean sprouts, and snow peas. Saut‚, stirring often for 4-5 minutes. Add the scallions and chicken and stir to combine well. Move the vegetables to the sides of the wok and add the soy sauce and arrowroot to the center. Stir to thicken slightly, then toss the vegetable mixture into the liquid and coat well. Remove from heat. Place ¼ cup of the vegetable mixture into the center of each egg roll wrapper. Roll up tightly. Place the rolls onto a baking sheet sprayed with cooking spray. Spray the tops of the rolls and bake at 450 degrees until golden.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.