4 minced garlic cloves 1 tablespoon of freshly grated ginger 1/4 cup of water 3 sliced celery stalks 3 Julienned carrots 8 Dried shitake mushrooms, sliced 1 cup of bean sprouts 1 cup of snow peas 1/2 cup of cooked, diced white chicken 1/3 cup of soy sauce 1 teaspoon of Arrowroot Egg roll wrappers
Directions: Heat a large wok over high heat. Spray with cooking spray. Add the garlic, ginger and water to prevent burning. Add the celery, carrots, mushrooms, bean sprouts, and snow peas. Sauté, stirring often for 4-5 minutes. Add the scallions and chicken and stir to combine well. Move the vegetables to the sides of the wok and add the soy sauce and arrowroot to the center. Stir to thicken slightly, then toss the vegetable mixture into the liquid and coat well. Remove from heat. Place 1/4 cup of the vegetable mixture 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 450ºF. until golden.
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