Indonesian Spring Rolls

These Indonesian style spring rolls are filled with water chestnuts, bean spouts, scallions, mushrooms, and pineapple.

Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients:

10 water chestnuts
1 small can pineapple, 8 ounces, drained
white wine
1 bunch Scallions, chopped
1 clove garlic, minced
2 cups bean sprouts
1 cup chopped mushrooms
salt and pepper
20 wonton wrappers
2 eggs, or use egg substitute

Instructions:

Put water chestnuts in food processor; pulse to chop then transfer to a bowl. Process pineapple and add to water chestnuts. Sauté scallions, garlic, bean sprouts, and mushrooms in wine. Add to chestnut/pineapple mixture and mix.
Fill wrappers with one of the points facing you. Fold point to center, cover with left then right point and roll.

Brush with eggbeaters or egg wash (a mixture of egg and a little water) and bake at 400° for 15 minutes.
Recipe from "Lightly Ethnic"