Egg Rolls

When people think of egg rolls, the first thing that comes to mind are those wrapped vegetables frying in a vat of hot oil. Talk about greasy. This recipe lets you make egg rolls that taste just as good as what you get from deep frying but a lot healthier and a lot less greasier. They are baked.

INGREDIENTS

• 1/2 Cup Dried Mushrooms (you can use fresh, just cut them into small pieces)


• 1 Large Boneless, Skinless Chicken Breast (chopped)


• 1 Garlic Clove (minced)


• 1 Tbsp. Olive Oil


• 2 Cups Bean Sprouts


• 2 Cups Cabbage (shredded)


• 1/2 Cup Green Onions (thinly sliced)


• 1/2 Cup Bamboo Shoots (sliced)


• 2 Tbsp. Soy Sauce


• 2 Tbsp. Corn Starch


• 1 Tsp. Ginger (grated)

1/2 Tsp. Sugar (or artificial sweetener)1/2 Tsp. Salt.

• 1 Pkg. Wonton/Egg Roll Wraps

If using dried mushrooms, soak in warm water for 30 minutes, drain, chop and discard the stems.

Stir fry chicken and garlic in heated oil for 2 minutes. Add vegetables and fry another 3 minutes.

Thoroughly mix soy sauce, ginger, sugar, and salt with the corn starch and pour into chicken mixture. Cook until thickened.

Remove mixture from heat and allow to cool for awhile.

Preheat oven to 350 degrees. Place 2 Tbsp. of mixture in egg roll wrap. Brush edges of wrap with a bit of water and roll up.

Bake egg rolls for 20 minutes. For a browner egg roll, brush egg rolls with an egg wash (combine 1 egg with 1 Tbsp. water)