2 1/2 cups cabbage, shredded
2 medium carrots, peeled and shredded
2 cups mushrooms, diced
1 bunch green onions, sliced
1 tablespoon fresh grated ginger or 1 teaspoon dried
12 egg roll wrappers
Nonstick cooking spray
2 tablespoons cornstarch (divided)
1/2 cup water (divided)
1 cup water chestnuts, chopped (optional)
2 tablespoons low-sodium soy sauce
Your favorite dipping sauce
Spray a baking sheet with nonstick cooking spray. Mix 1 tablespoon of the cornstarch into 1/4 cup water and set aside.
Lightly spray large sauté pan with cooking spray and warm over low heat. Add cabbage, carrots, mushrooms, water chestnuts and ginger to the sauté pan. Cook for five to seven minutes or just until vegetables start to get slightly tender.
Stir in cornstarch mixture and soy sauce. Cook until the sauce thickens. Let vegetable mixture completely cool and add green onions.
Dissolve the remaining tablespoon of cornstarch in 1/4 cup water. Brush onto egg roll wrappers and fill with vegetables and wrap according to the directions on the egg roll package.
Bake in a preheated 350 degree oven for 15 minutes or until brown. Serve hot with dipping sauce.
– See more at: http://www.freshfromflorida.com/Recipes/Starters/Baked-Cabbage-Eggrolls#sthash.MKVPlA4b.dpuf