Chinese Egg Rolls - cooking recipe

Ingredients

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

Preparation

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