Chinese Vegetable Egg Rolls
|Reduced sodium soy sauce||2 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Ground black pepper||1⁄3 Teaspoon|
|Oriental sesame oil||1 Teaspoon|
|Finely chopped celery||1 Cup (16 tbs)|
|Finely chopped onions||1⁄3 Cup (4.8 tbs)|
|Grated ginger root||1 Teaspoon|
|Garlic||1 , minced|
|Shredded chinese cabbage||1 Cup (16 tbs)|
|Coarsely shredded carrots||1 Cup (16 tbs)|
|Fresh spinach||1 Cup (16 tbs), chopped|
|Chopped fresh mushrooms||1⁄2 Cup (8 tbs)|
|Egg roll wrappers||12|
In a small bowl, stir together the soy sauce, cornstarch, mustard and pepper until the cornstarch is dissolved.
Spray a large skillet with no-stick spray, then add the oil.
Heat the skillet over medium-high heat.
Add the celery, onions, ginger and garlic.
Stir-fry for 2 minutes.
Then add the cabbage, carrots, spinach and mushrooms.
Stir-fry for 1 minute more.
Stir in the soy sauce mixture and cook for 1 to 2 minutes or until the sauce mixture thickens and adheres to the vegetables.
Remove from the heat.
To assemble the egg rolls, spoon 1/4 cup of the vegetable mixture onto the center of each egg roll wrapper.
Fold one corner of the wrapper over the vegetables, slightly tucking the corner under the filling.
Then fold the side corners over the top.
Lightly moisten the remaining corner with water.
Then roll the egg roll toward the remaining corner and press firmly to seal.
Spray a griddle with the no-stick spray.
(Or, wash and dry the large skillet, then spray it.) Heat the pan over medium-high heat.
Add the egg rolls and cook on all sides until lightly browned.