Cauliflower Egg Rolls...?

In a skillet or pot, start heating the oil for frying.
In another large skillet, heat 2 tablespoons oil.
To the second skillet, add all vegetables and cook 8-10 minutes or until cauliflower softens. Add the peanuts, sesame oil, tamari, and rice vinegar. Cook another 2-3 minutes or until most of the liquid is gone.
Put cooked veggies in a colander to drain. You want the filling to be as dry as possible.
To check to see if the frying oil is hot enough, I pinch a bit of wrapper and drop it in and see if it fries up. If not, wait a little longer and check again.
To prepare to make the egg rolls, put a little water in a small bowl and some corn starch in another small bowl.
On a clean work surface, lay out an egg roll wrapper and dust it with cornstarch.
Place 2-3 tablespoons of the filing in the middle and start rolling it up tight. Tuck the two outside corners in about mid-way and continue rolling.
Wet the last corner with the water and roll up. Set aside until you have them all rolled.
When the oil is hot, carefully place the prepared egg rolls in the pan.
Fry the egg rolls for 6-8 minutes or until golden brown.
Drain on paper towels.
Serve with hot Chinese mustard and/or Sriracha sauce.