Pot Sticker Egg Rolls

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 2 teaspoons ginger, minced
• 1/2 lb bean sprouts, chopped
• 3 green onions, chopped
• 4 ounces water chestnuts, chopped
• 6 large fresh mushrooms, chopped
• 1/2 lb shrimp, peeled and chopped
• 1 (4 ounce) can crab meat
• 1 tablespoon vegetable oil
• cooking spray
• 1 (8 ounce) package egg roll wraps

Recipe

• 1 heat 1 tbsp oil in a wok over medium high heat.
• 2 when hot add all vegetables and stir fry for two minutes.
• 3 add shrimp and crab and continue cooking for two more minutes.
• 4 make cooking sauce of 1 tsp sherry, 1 tsp soy sauce, 1 tsp sesame oil, dash of sugar, dash of salt and 1/2 tsp corn starch.
• 5 add to shrimp mixture and cook until sauce bubbles and thickens.
• 6 set aside to cool roll 2 tbsps of the filling in an egg roll wrapper and fold up sealing the edge with egg whites.
• 7 spray a skillet liberally with cooking spray, and heat to medium high.
• 8 place egg rolls in skillet six at a time and brown on all sides (about 10 minutes).
• 9 add 1/2 cup chicken broth, reduce heat to low and cover steaming 10 minutes.
• 10 uncover and serve with chinese mustard.