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.

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