Chinese Egg Rolls

• 2 tsp. soy sauce
• 2 Tbsp. water
• 2 tsp. cornstarch
• 1 tsp. vegetable oil
• 1 tsp. sesame oil
• 1 1/2 c. shredded cabbage
• 1 1/2 c. shredded Chinese cabbage
• 1/2 c. shredded carrot
• 1/2 c. canned bamboo shoots, cut into matchstick size pieces
• 2 green onions, thinly sliced
• 1 pkg. egg roll wrappers
• 1 tsp. flour
• 1 Tbsp. water

1. In small bowl combine soy sauce, water and cornstarch.
2. Stir to dissolve cornstarch; set aside.
3. Heat oils in large skillet over medium heat.
4. Add both types of cabbage, carrots, bamboo shoots and green onions.
5. Cook, stirring constantly, until vegetables are tender, approximately 3 minutes.
6. Stir soy sauce mixture and drizzle over cabbage.
7. Cook and stir 1 minute.
8. Remove skillet from heat.

soy sauce, water, cornstarch, vegetable oil, sesame oil, cabbage, shredded chinese cabbage, carrot, bamboo shoots, green onions, egg roll wrappers, flour, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=826308 (may not work)