Egg Rolls - cooking recipe

Ingredients

1 tablespoon minced fresh ginger (or more if you LOVE ginger)
1 teaspoon minced garlic
2 cups fresh bean sprouts
12 ounces raw shrimp (we usually use the baby frozen shrimp)
8 ounces water chestnuts, chopped
1/4 lb turkey sausage
1/2 cup minced green onion
1 medium carrot, grated
4 teaspoons soy sauce
2 teaspoons cornstarch, mixed with
2 teaspoons water
egg roll wrap

Preparation

Preheat oven to 375 degrees.
Stir fry the ginger and garlic in cooking spray for 30 seconds.
Add the sprouts, shrimp, water chestnuts, sausage, green onion, and carrots.
Stir fry for 2 minutes.
Add soy sauce and cornstarch mixture and stir until slightly thickened.
Remove from heat and cool.
Fill eggroll wrappers, trying to drain excess liquid from filling.
Bake for 10-15 minutes or until nicely browned.
Turn once while baking to avoid a mushy eggroll.
As an alternative you can fry these but it would add extra calories.