Vegetable Egg Roll - cooking recipe

Ingredients

1 Tbsp. olive oil
1 c. Mung bean sprouts
1 small head Boston lettuce
1 c. sliced onions, sliced thin
1 c. sliced mushrooms
1 c. shredded carrots
4 egg whites

Preparation

Heat the oil in a nonstick frying pan over medium heat.
Add onions and carrots; stir-fry for 3 minutes.
Add the mushrooms and sprouts.
Stir-fry for 3 minutes.
Whisk, in a cup, the egg whites with a fork until frothy.
Add to the vegetables.
Stir slowly with a fork until the whites are cooked, about 1 minute.