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Ingredients
- 4 x Chopped garlic cloves
- 1 Tbsp. Freshly grated ginger
- 1/4 c. Water
- 3 x Sliced celery stalks
- 3 x Julienned carrots
- 8 x Dry shitake mushrooms, reconstituted and sliced
- 1 c. Bean sprouts
- 1 c. Snow peas
- 1/2 c. Cooked, diced white chicken
- 1/3 c. Soy sauce
- 1 tsp Arrowroot Egg roll wrappers
Directions
- Directions: Heat a large wok over high heat. Spray with cooking spray. Add in the garlic, ginger and water to prevent burning. Add in the celery, carrots, mushrooms, bean sprouts, and snow peas. Saute/fry, stirring often for 4-5 min. Add in the scallions and chicken and stir to combine well. Move the vegetables to the sides of the wok and add in the soy sauce and arrowroot to the center. Stir to thicken slightly, then toss the vegetable mix into the liquid and coat well. Remove from heat. Place 1/4 c. of the vegetable mix into the center of each egg roll wrapper. Roll up tightly. Place the rolls onto a baking sheet sprayed with cooking spray. Spray the tops of the rolls and bake at 450 degrees till golden brown.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 910g | |
| Calories 487 | |
| Calories from Fat 125 | 26% |
| Total Fat 13.97g | 17% |
| Saturated Fat 3.79g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 5070mg | 211% |
| Potassium 2127mg | 61% |
| Total Carbs 57.91g | 15% |
| Dietary Fiber 19.1g | 64% |
| Sugars 16.07g | 11% |
| Protein 35.75g | 57% |
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