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CATEGORY CUISINE TAG YIELD
Grains, Meats, Eggs Home4 1 Servings

INGREDIENTS

4 Minced garlic cloves
1 T Freshly grated ginger
1/4 c Water
3 Sliced celery stalks
3 Julienned carrots
8 Dried shitake mushrooms
reconstituted and
sliced
1 c Bean sprouts
1 c Snow peas
1/2 c Cooked, diced white chicken
1/3 c Soy sauce
1 t Arrowroot
Egg roll wrappers

INSTRUCTIONS

Directions: Heat a large wok over high heat. Spray with cooking  spray.
Add the garlic, ginger and water to prevent burning. Add the  celery,
carrots, mushrooms, bean sprouts, and snow peas. Saut,  stirring often
for 4-5 minutes. Add the scallions and chicken and  stir to combine
well. Move the vegetables to the sides of the wok and  add the soy
sauce and arrowroot to the center. Stir to thicken  slightly, then toss
the vegetable mixture into the liquid and coat  well. Remove from heat.
Place 1/4 cup of the vegetable mixture into  the center of each egg
roll wrapper. Roll up tightly. Place the rolls  onto a baking sheet
sprayed with cooking spray. Spray the tops of the  rolls and bake at
450 degrees until golden.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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