Egg Rolls

By angielaine

Ingredients

• Pkg. Egg Roll wrappers
• 1 Tbsp Cooking Oil
• 1 Clove Garlic, minced
• 16 oz Fresh Bean Sprouts, drained
• 1 small Cabbage, chopped
• 2 Carrots, shredded
• 1 cup Mushrooms, sliced
• 1 Tbsp Soy Sauce
• 2 tsp Cornstarch
• 1 tsp Grated Ginger
• 1/2 tsp Sweetener
• 1/2 tsp Salt

Preparation

Step 1

Stir fry garlic, bean sprouts, cabbage, carrots, and mushrooms in cooking oil over medium-high heat for 3 minutes. In separate bowl, mix soy sauce, cornstarch, ginger, sweetener and salt. Add mixture to stir-fry, cook until thickened. Place filling diagonally on wrapper, fold corner over filling, fold up both sides, moisten edge of last flap with water and roll over until completely wrapped. Deep-Fry in oil over medium-high heat.