Ingredients:
1 (16 ounce) packages egg roll wraps
1/2 cup dried mushrooms
1 large boneless skinless chicken breasts
1 garlic cloves, minced
1 tablespoon cooking oil
16 ounces fresh bean sprouts
2 cups cabbage, shredded
1/2 cup green onions, thinly sliced
1/2 cup bamboo shoots, sliced
2 tablespoons soy sauce
2 teaspoons cornstarch
1 teaspoon ginger, grated
1/2 teaspoon artificial sweetener
1/2 teaspoon salt
Directions:
Soak mushrooms in warm water 30 minutes.
Drain, chop, discard stems.
Chop chicken.
Stir fry chicken and garlic quickly in heated cooking oil for 2 minutes.
Add vegetables; stir fry for 3 minutes more.
Blend soy sauce into cornstarch, ginger, sugar, and salt.
Stir into chicken mixture, cook until thickened.
Cool.
Wrap 2 Tbsp filling in wrapper burrito style.
Bake on cookie sheet at 350F for 20 minutes.
For extra brown rolls, brush with egg white mixed with a little water, before baking.
Servings: Serve
Time preparation: 0 min.
Time total: 20 min.