Vegetable Egg Rolls

• 1 1/2 tsp. soy sauce
• 1/2 tsp. salt
• 1/2 tsp. sugar
• 1 tsp. cornstarch
• 1 tsp. sesame oil
• 2 Tbsp. salad oil
• 1 tsp. fresh ginger, minced
• 3/4 lb. bean sprouts
• 3/4 c. fresh mushrooms, chopped
• 1 c. thinly sliced celery
• 3/4 c. water chestnuts or bamboo shoots
• 2 whole green onions, thinly sliced
• 1 pkg. egg roll wrappers
• 1 egg
• oil for deep frying

1. In
2. a
3. bowl,
4. combine
5. soy
6. sauce, salt, cornstarch and sesame oil.
7. Set
8. aside.
9. Heat
10. atok or wide frying pan over high heat. When pan is hot, add salad oil.
11. When it begins to heat,
12. add ginger
13. and
14. stir.tdd
15. beans sprouts, mushrooms, celery and water chestnuts.
16. Stir-fry 2 minutes and add green onions.tStir intoy
17. sauce-cornstarch
18. mixturetnd
19. cook, stirring until liquid in pan thickens.
20. Cool.
21. Brush edges of wrapper with lightly beaten egg, after filling center with the vegetable mixture.
22. Roll
23. and fold into elongated shape.
24. Fry in hot oil until golden brown.
25. Remove and drain excess oil.

soy sauce, salt, sugar, cornstarch, sesame oil, salad oil, fresh ginger, bean sprouts, fresh mushrooms, celery, water chestnuts, green onions, egg roll wrappers, egg, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1003114 (may not work)