Chinese Vegetarian Egg Rolls Recipe

• 1 tbsp. veg. oil
• 2 c. sm. spinach leaves
• 1 c. shredded carrot
• 1 c. minced cabbage
• 1 c. minced fresh mushrooms
• 1/2 c. thinly sliced green onion
• 1/2 c. minced water chestnuts
• 1/2 c. minced pea pods
• 1/2 c. minced bamboo shoots
• 1 clove garlic, chopped
• 1 teaspoon grated gingerroot
• 1 beaten egg
• 2 tbsp. soy sauce
• 1 tbsp. dry sherry
• Dash salt
• 12 Egg Roll Skins (see recipe, or possibly 12 packaged egg roll skins)
• Veg. oil for deep-fat frying
• Sweet and Sour Sauce

1. Preheat a large skillet or possibly wok over high heat; add in the 1 Tbsp.
2. veg.
3. oil.
4. Stir fry spinach, carrot, cabbage, mushrooms, onion, water chestnuts, pea pods, bamboo shoots, garlic and gingerroot for 2-3 min.
5. In a bowl combine egg, soy sauce, sherry and salt; stir in the vegetable mix.
6. Place an egg roll skin with 1 point toward you.
7. Spoon 1/4 c. vegetable filling diagonally across and just below center of skin.
8. Fold bottom point of the skin over the filling; tuck point under filling.
9. Fold side corners over, forming an envelope shape.
10. Roll up toward remaining corner, moisten point; press firmly to seal.
11. Repeat with remaining egg roll skins and filling.
12. Fry egg rolls, a few at a time, in deep warm veg.
13. oil (365 degrees) for 2-3 min or possibly till golden.
14. Drain on paper toweling.
15. Serve hot with Sweet and Sour Sauce.
16. Makes 12 egg rolls.
17. Sweet and Sour Sauce: In a small saucepan stir together 1/2 c. packed brown sugar and 1 Tbsp.
18. cornstarch.
19. Stir in 1/3 c. red wine vinegar, 1/3 c. chicken broth, 1/4 c. finely minced green pepper, 2 Tbsp.
20. minced pimento, 1 Tbsp.
21. soy sauce, 1/4 tsp.
22. garlic pwdr ad 1/4 tsp.
23. grnd ginger.
24. Cook and stir till bubbly.

oil, spinach leaves, carrot, cabbage, fresh mushrooms, green onion, water chestnuts, pods, bamboo shoots, clove garlic, gingerroot, egg, soy sauce, sherry, salt, egg, sweet

Taken from cookeatshare.com/recipes/chinese-vegetarian-egg-rolls-17507 (may not work)