Pot Sticker Egg Rolls

Directions

1. 1
   Heat 1 tbsp oil in a wok over medium high heat.
2. 2
   When hot add all vegetables and stir fry for two minutes.
3. 3
   Add shrimp and crab and continue cooking for two more minutes.
4. 4
   Make cooking sauce of 1 tsp sherry, 1 tsp soy sauce, 1 tsp sesame oil, dash of sugar, dash of salt and 1/2 tsp corn starch.
5. 5
   Add to shrimp mixture and cook until sauce bubbles and thickens.
6. 6
   Set aside to cool Roll 2 tbsps of the filling in an egg roll wrapper and fold up sealing the edge with egg whites.
7. 7
   Spray a skillet liberally with cooking spray, and heat to medium high.
8. 8
   Place egg rolls in skillet six at a time and brown on all sides (about 10 minutes).
9. 9
   Add 1/2 cup chicken broth, reduce heat to low and cover steaming 10 minutes.
10. 10
    Uncover and serve with chinese mustard.