Indonesian Spring Rolls

• 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

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 and bake at 400° for 15 minutes.
Recipe from "Lightly Ethnic"