2 tablespoons soy sauce
1 teaspoon corn starch
4 cups finely shredded napa, Chinese or regular white cabbage
1 cup mung bean sprouts
1 medium or large carrot finely grated (about 1/2 cup)
2 tablespoons finely sliced green onions
4 cloves finely chopped garlic, divided
1/2 pound ground turkey or hamburger (optional)
1 cup mixture of mushrooms, more cabbage, bean sprouts and/or carrots
2 teaspoons grated ginger root
14 egg roll skins found in produce section of grocery store
These can be made with or without meat. They have a different texture than fried egg rolls but it's worth it. These were still pretty crispy!
Mix soy sauce with corn starch. Set aside.
Spray non-stick skillet or wok with nonstick cooking spray or heat one tablespoon cooking oil. Over high heat stir-fry 1-2 cloves garlic and ginger for a few seconds. Add cabbage, bean sprouts, carrot and green onions. Stir fry a few minutes until cabbage is wilted. If cooking meat, remove vegetables from pan.
Add remaining 1-2 cloves garlic. Add ground turkey or hamburger. Stir fry until no longer pink. Drain off any fat.
Add reserved soy sauce/corn starch and the vegetables. Cook 1 minute or so until thickened. Remove from heat and allow to cool a little.
TO MAKE EGG ROLLS:
Heat oven to 400 degrees. Spray a cookie sheet with nonstick cooking spray. Turn eggroll skin so it looks like a diamond. Place 1/4 cup filling just below the center. Fold the lower point of the diamond 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. VOILA! Repeat until you run out of skins or filling. (Note: Keep the eggroll skins in their wrapper or cover with a moist towel so they don't dry out.)
Place eggrolls seam side down on the pan. They can be close together but not touching. Lightly spray the egg rolls with the nonstick cooking spray. Bake 15-20 minutes until golden brown.