Pot Sticker Egg Rolls

• 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 white crab meat
• 1 tablespoon vegetable oil
• cooking spray
• 1 (8 ounce) package egg roll wraps

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.

ginger, bean sprouts, green onions, water chestnuts, fresh mushrooms, shrimp, white crab meat, vegetable oil, cooking spray, egg roll wraps

Taken from www.food.com/recipe/pot-sticker-egg-rolls-25832 (may not work)