Low-Calorie Vegetable Egg Rolls

Appetizers

INGREDIENTS

2 packs Nasoya egg roll wrappers
11/2 cups chopped red cabbage
11/2 cups chopped white cabbage
3 large carrots, chopped
3 large celery stalks, chopped
2 boxes mushrooms, chopped
2 onions, chopped
3 tablespoons tamari
2 cloves of garlic, chopped
2 eggs
Salt and pepper to taste

DIRECTIONS

1. Sauté one onion with carrots, celery and cabbage for 5 minutes or until soft.

2. In a separate pot, sauté the other onion with garlic and mushrooms.

3. Sauté until water from it is dried out.

4. Mix the ingredients from both pots together and add the tamari to it. Sauté for a couple of minutes.

5. To roll eggrolls: place mixture in middle of square so the points are facing you and opposite you. Fold top point flat over, not completely.

6. Take right side and fold it tightly and do the same to the left.

7. Brush egg seal then close the roll.

8. Brush a little egg on the outside too.

9. Spray Pam on egg rolls.

10. Bake at 350° for 20 minutes.

Yield
45 egg rolls