Ingredients
- 2 Tbsp. cornstarch, divided
- ½ cup water, divided
- 2½ cups shredded Chinese cabbage
- 2 carrots, shredded
- 4 oz. mushrooms, diced
- 1 cup chopped water chestnuts
- 1 Tbsp. grated ginger
- 2 Tbsp. low-sodium soy sauce
- 2 Tbsp. sliced green onions
- 12 egg roll wrappers
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Instructions
- Preheat oven to 350ºF. Spray a baking sheet with cooking spray. Dissolve 1 tablespoon of the cornstarch into ¼ cup water and set aside.
- Lightly spray a large skillet with cooking spray and heat over low. Cook cabbage, carrots, mushrooms, water chestnuts, and ginger in the pan until cabbage is just wilting (5-7 minutes). Stir in cornstarch mixture and soy sauce.
- Cook until the sauce thickens (2-3 minutes). Stir in the green onions and remove pan from heat.
- Dissolve the remaining tablespoon of cornstarch in remaining ¼ cup water. Brush onto egg-roll wrappers, fill with vegetables, and wrap. Place rolls on the prepared baking sheet and bake until brown (15-20 minutes).