Vegetarian Low Fat Egg Rolls
|Water||1⁄4 Cup (4 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Finely chopped ginger root||1 Tablespoon (Fresh Ones)|
|Garlic||4 Clove (20 gm), finely chopped|
|Chopped celery||2 Cup (32 tbs)|
|Chopped shiitake mushrooms||1⁄2 Cup (8 tbs) (Fresh Ones)|
|Chopped mushrooms||1⁄2 Cup (8 tbs) (White Ones)|
|Chopped green cabbage||3 Cup (48 tbs)|
|Chopped bamboo shoots||1 Cup (16 tbs)|
|Chopped water chestnuts||1 Cup (16 tbs), drained|
|Soy sauce/Tamari sauce||2 Tablespoon|
|Rice wine||1 Tablespoon|
|Egg roll wrappers||24|
|Dark sesame oil||2 Tablespoon, heated|
Preheat oven to 400 degrees.
Heat water in wok until simmering.
Add onion, gingerroot and garlic.
Stir-fry for 5 minutes or until onion is tender.
Add celery, shiitake mushrooms, white mushrooms, cabbage, bamboo shoots and water chestnuts; mix well.
Stir-fry for 5 to 8 minutes or until vegetables are tender.
Remove wok from heat.
Stir in soy sauce and rice wine.
Drain mixture in colander over bowl.
Let stand for 10 minutes.
Place 1 egg roll wrapper on dry work surface with corner pointing away from you.
Spoon 1/4 cup vegetable mixture in center of egg roll wrapper.
Brush edges lightly with water.
Fold side corners to center, enclosing filling.
Fold bottom corner to center; tuck end under filling.
Roll to enclose filling; moisten edges with water and press to seal.
Repeat process with remaining egg roll wrappers and filling.
Place egg rolls seam side down on baking sheet.
Brush with sesame oil.
Bake for 15 to 20 minutes or until golden brown.