or olive oil spray
2 tablespoons 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
1 cup chopped water chestnuts
1 tablespoon grated fresh ginger root
2 tablespoons low sodium soy sauce
2 tablespoons sliced green onions (or more)
12 egg-roll wrappers*
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 saute pan with cooking spray (or
use olive oil - just a tiny bit is needed) and heat over low heat. Combine
cabbage, carrots, mushrooms, waterchestnuts 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
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.