Healthy Egg Rolls

Directions

1. 1
   Spray a baking sheet with cooking spray.
2. 2
   Dissolve one tablespoon of the cornstarch into 1/4 cup water and set aside.
3. 3
   Lightly spray a wok or large saute pan with cooking spray (or use olive oil) and heat over low heat.
4. 4
   Combine cabbage, carrots, mushrooms, celery and ginger in the pan.
5. 5
   Cook for five to seven minute or until vegetables begin to wilt, stirring constantly to keep from burning.
6. 6
   Stir in cornstarch mixture and soy sauce.
7. 7
   Cook until the sauce thickens.
8. 8
   Add green onions at very end to keep them crisp.
9. 9
   Dissolve the remaining tablespoon of cornstarch in 1/4 cup water.
10. 10
    Brush onto egg-roll wrappers and fill with vegetables.
11. 11
    Bake in a 350-degree oven for 15 minutes or until brown.
12. 12
    Enjoy!