Veggie Egg Rolls
|Dark sesame oil||1 Teaspoon|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Diced water chestnuts||1⁄2 Cup (8 tbs)|
|Diced zucchini||1⁄2 Cup (8 tbs)|
|Chopped bean sprouts||1⁄2 Cup (8 tbs)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Cooked long grain rice||1 3⁄4 Cup (28 tbs) (Cooked Without Salt / Fat)|
|Frozen egg substitute||1⁄4 Cup (4 tbs), thawed|
|Low sodium soy sauce||2 Tablespoon|
|Ground turmeric||1 Teaspoon|
|Egg roll wrappers||12|
|Vegetable cooking spray||1|
Heat oil in a large nonstick skillet over medium-high heat.
Add carrot and next 4 ingredients; saute until crisp-tender.
Remove from heat.
Add rice and next 3 ingredients; stir well.
Mound 1/4 cup rice mixture in center of each egg roll wrapper.
Fold one corner of wrapper over filling, then fold left and right corners over filling.
Push filling toward center of wrapper.
Lightly brush exposed corner of wrapper with water.
Tightly roll filled end of wrapper toward exposed corner; gently press corner to seal securely.
Place egg rolls on a large baking sheet coated with cooking spray.
Coat tops of egg rolls with cooking spray.
Bake at 350° for 20 minutes or until lightly browned.
If desired, serve with low-sodium soy sauce or hot mustard.