JFC Recipes  Great ideas from JFC Recipes for you.


  • 2 tablespoons Kikkoman Soy Sauce
  • 1 tablespoon corn starch
  • 3 stalks celery thinly sliced
  • 1 can (8 oz.) Dynasty Sliced Bamboo Shoots, drained
  • 1 medium carrot, coarsely shredded
  • 1 large clove garlic, pressed
  • 1/2 pound mung bean sprouts
  • 1/2 cup chopped green onions & tops
  • 1 pkg. (16 ounce) Dynasty Egg Roll/Spring Roll Wrappers, thawed if frozen
  • Vegetable cooking spray
  • Vegetable oil for frying

Combine soy sauce and cornstarch; mix until cornstarch dissolves. Heat large frying pan, preferably nonstick, over high heat. Lightly coat inside of pan with cooking spray, add garlic, stir fry for 15 seconds. Add all vegetables and sautテゥ over high heat 5 minutes or until tender. Add soy sauce mixture; cook and stir 1 minute longer. Remove from heat. Cool slightly.To fill wrappers, place 1/3 cup vegetable mixture about 2 inches from one corner of each wrapper. Fold corner over filling. Roll wrapper firmly up just to enclose filling. Moisten remaining edges with water. Fold two side corners inward to seal ends of roll. Roll all the way up to completely enclose, making an elongated roll. (Chill or freeze remaining wrappers for use another time.)Pour at least 2 inches deep vegetable oil in wok or medium-size saucepan to 350ツーF. Add few rolls at a time to the hot oil, fry and rotate for 4-5 minutes or until golden brown on all sides. Drain briefly on paper towels. Serve hot with Dynasty Sweet & Sour, Plum or Duck Sauce for dipping, as desired.

Makes about 10 egg rolls.

Per eggroll before frying: 82.5 calories, 3.5g protein, 0.3g fat, 16.5g carbohydrate, 260mg sodium, 1.5mg cholesterol.