8 (1-ounce) slices reduced-fat, low-sodium ham, chopped
18 egg roll wrappers
1/3 cup frozen egg substitute, thawed
How to Make It
Peel and devein shrimp; chop shrimp.
Cook spinach according to package directions, omitting salt. Drain well. Combine sugar and next 3 ingredients, stirring well.
Coat a wok or a large nonstick skillet with cooking spray; drizzle oil around top of wok, coating sides. Heat at medium-high (375°) until hot. Add celery; stir-fry 2 minutes. Add spinach, bean sprouts, and next 4 ingredients; stir-fry 1 minute. Add shrimp; stir-fry 2 minutes or until shrimp turns pink. Add soy sauce mixture and ham; stir-fry 1 minute. Remove vegetable mixture from wok; let cool 10 minutes.
Mound 1/4 cup vegetable mixture in center of each egg roll wrapper. Fold one corner of wrapper over filling. Lightly brush exposed sides and corners of wrapper with egg substitute. Fold left and right corners over filling. Push filling toward center of wrapper. Tightly roll filled end of wrapper toward exposed corner; gently press corner to seal securely. Brush egg rolls with egg substitute. Place egg rolls on a baking sheet coated with cooking spray. Bake at 400° for 10 minutes; turn rolls, and bake an additional 10 minutes or until lightly browned.
To Freeze: Place unbaked egg rolls in labeled heavy-duty, zip-top plastic bags. Freeze up to 1 month.
To Serve Two: Place 6 frozen egg rolls on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes; turn rolls, and bake an additional 10 to 12 minutes or until lightly browned.