Spicy Veggie Egg Rolls

• 1 bag of shredded cabbage or cole slaw (in the produce dept with salads)
• 1 package egg roll or spring roll wrappers (about 15)
• 1-2 cloves garlic, minced
• 1 -1/2 t grated fresh ginger
• 1 t red pepper flakes
• 2 T soy sauce
• 1 T rice vinegar
• 1 T mirin
• 2 T olive oil
• 1 -1/2 t sesame oil
• salt and pepper
• canola oil, for frying

1. create "dressing" by combining minced garlic, grated ginger, red pepper flakes, soy sauce, rice vinegar, mirin, olive oil, sesame oil, salt and pepper (to taste) in large bowl and whisk to combine. add package of cole slaw and combine to incorporate dressing and slaw. set aside. open wrappers and place on work surface on diagonal (with points facing you). wet edges with water and small pastry brush. divide slaw filling between wrappers, forming a long narrow shape in center of each wrapper, horizontally. start with corner facing you. fold wrapper over filling. fold side corners in over folded portion, then roll wrapper to close. place on sheet pan with wax paper, sprayed lightly with pan spray. refrigerate. if you are preparing these a day or two in advance, cover with plastic wrap so as not to dry out.
2. when ready to cook, place canola oil into large skillet or saute pan. heat oil to 375F. fry until golden and crisp, drain on paper towels. cut in half on bias and place on serving platter, cut end up. serve with soy sauce and banana catsup, if you like.

cabbage, egg roll, garlic, ginger, red pepper, t, rice vinegar, t, olive oil, sesame oil, salt, canola oil

Taken from www.epicurious.com/recipes/member/views/spicy-veggie-egg-rolls-1209338 (may not work)