Veggie egg rolls
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sesame Seeds |
| Peanut Oil; | ||
| 2 | tablespoons | Ginger;minced fresh |
| 2 | Garlic;minced;clove | |
| 1¾ | cup | Carrot;shredded |
| 1¾ | cup | Cabbage;shredded |
| ¼ | pounds | Bean Sprouts |
| 3 | Scallion;chopped; | |
| ⅓ | pounds | Mushrooms;chopped |
| 8 | ounces | Bamboo Shoots;chopped |
| 6 | ounces | Water Chestnut;chopped |
| 2 | tablespoons | Soy Sauce |
| 2 | tablespoons | Sherry |
| 1 | tablespoon | Cornstarch |
| 24 | Egg Roll Skin; | |
Directions
Stir together and set aside the soy sauce, sherry, and cornstarch.
In a large frying pan, heat 2 Tbl. oil. Saute the ginger and garlic a few seconds. Add all the rest of the veggies except the bean sprouts, and cook over high heat till tender-crisp, 2-4 minutes. Add cornstarch mixture, sesame seeds, and bean sprouts.
Stir till sauce thickens. Let cool.
Moisten all edges of each egg roll skin with water. Place 2 Tbl.
filling in center of each one. Fold up like an envelope, making sure all edges are sealed.
Fry egg rolls in 1½ inches of oil at 370 degrees till both sides are golden brown.
Serve with Chinese mustard and catsup as dipping sauces.