Spring Rolls With Hawaiian Shrimp

• 2 tablespoons grated ginger
• 1 teaspoon soy sauce
• 1 tablespoon sesame oil
• 2 carrots, peeled and cut into matchsticks
• 2 ribs celery, cut into matchsticks
• 1 small onion, cut into thin strips
• 1 cup shredded red cabbage
• 20 snow peas, cut into matchsticks
• 1 small red pepper, seeded, deveined and cut into matchsticks
• 1 cup shiitake mushrooms, sliced
• 1 clove garlic, peeled and minced
• 2 cups shrimp, cleaned and diced
• 1/4 cup fresh lemon juice
• 1/4 cup rice wine vinegar
• 1/2 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1 cup minced coriander leaves
• 1 egg, lightly beaten
• 3 tablespoons water
• 1/2 cup cornstarch
• 12 egg roll skins

1. Combine 1 tablespoon ginger, 1/2 teaspoon soy sauce and 1 teaspoon of the sesame oil in a large nonstick skillet over medium-low heat.
2. Add all of the vegetables and garlic, toss, cover and cook until barely wilted, about 3 minutes.
3. Transfer to a large glass or ceramic bowl and set aside.
4. Combine the remaining ginger, soy sauce, sesame oil and shrimp in the skillet.
5. Saute over medium heat until the shrimp are cooked through, about 3 minutes.
6. Add to the vegetables.
7. Add lemon juice, rice wine vinegar, salt, pepper and coriander and toss.
8. Preheat oven to 400 degrees.
9. Combine the egg and water.
10. Set aside.
11. Place the cornstarch on a plate.
12. Set aside.
13. Lay the skin on a flat surface.
14. Place 1 tablespoon of the vegetable mixture in the center and roll it up.
15. Secure with a toothpick.
16. Brush with the egg mixture.
17. Dust with cornstarch.
18. Place on a nonstick cookie sheet and bake until golden, about 15 minutes.
19. Serve with spring roll vinaigrette (recipe below).

ginger, soy sauce, sesame oil, carrots, celery, onion, red cabbage, snow peas, red pepper, shiitake mushrooms, clove garlic, shrimp, lemon juice, rice wine vinegar, salt, freshly ground pepper, coriander leaves, egg, water, cornstarch, egg roll skins

Taken from cooking.nytimes.com/recipes/6661 (may not work)