2 tbsp. soy sauce
1 tsp. cornstarch
4 cups finely shredded napa, or Chinese cabbage
1 cup mung bean sprouts
1 large carrot, finely grated
2 finely sliced green onions
4 tsp. minced garlic, divided
2 tsp. grated ginger
1 lb egg roll skins

In a small bowl, mix soy sauce with cornstarch, set aside. Spray a large skillet with cooking spray. Over high heat, stir-fry 2 tsp. garlic and ginger for a few seconds. Add cabbage, bean sprouts, carrot and green onions. Stir-fry a few minutes until cabbage is wilted. Add reserved soy/cornstarch mix and 2 tsp. garlic. Cook 1 minute or until thickened. Remove from heat, allow to cool.

Heat oven to 400°F. Spray a cookie sheet with cooking spray. Turn egg roll skin so that it looks like a diamond. Place 1/4 cup filling just below the center. Fold the lower point over the filling, tucking it under the filling. Fold the left and right corners over that.

Tightly roll the egg roll. Moisten the top corner with a bit of water to prevent it from unrolling. Repeat with other egg rolls. Place egg rolls seam side down on pan. Lightly spray egg rolls with cooking spray.

Bake for 15-20 minutes or until golden brown.

Submitted by: Sherry Monfils