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.

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