Directions: Heat a large wok over high heat. Spray with cooking spray. Add the garlic, ginger and water to prevent burning. Add the celery, carrots, mushrooms, bean sprouts, and snow peas. saute, stirring often for 4-5 minutes. Add the scallions and chicken and stir to combine well. Move the vegetables to the sides of the wok and add the soy sauce and arrowroot to the center. Stir to thicken slightly, then toss the vegetable mixture into the liquid and coat well. Remove from heat. Place 1/4 cup of the vegetable mixture into the center of each egg roll wrapper. Roll up tightly. Place the rolls onto a baking sheet sprayed with cooking spray. Spray the tops of the rolls and bake at 450 degrees until golden.
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|Serving Size: 1 Serving (410g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 13 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 1361.1mg||47 %|
|Potassium 937.7mg||25 %|
|Total Carbohydrate 51.4g||15 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 49g|
|Protein 23.5g||34 %|
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Calories per serving: 292
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