Vegetable Egg Rolls

With a sweet and sour dipping sauce.

I use wood ear mushrooms in this recipe but you can sub them out for 1 cup of a different mushroom, sliced thin. I also use a mix of purple and green cabbages, but you could use all of one or even a premade cabbage mix. If your package includes carrots, you can omit those and use 3 cups cabbage mix. I enjoy my egg rolls with a sweet and sour sauce but you can always make or buy a sweet chili sauce, if you prefer.

8 Rolls

Ingredients:

8 Egg Roll Wrappers

.5 Oz Wood Ear Mushroom, rehydrated 25 minutes

2 Cups Cabbage, shredded

1 Cup Carrot, julienne

1 Cup Bean Sprouts

1/2 Cup Celery, julienne

1/4 Cup Bamboo, julienne

2 Green Onions, julienne

2 Tbsp. Hoisin Sauce

Fresh Cracked Pepper

Fry oil, 3-4"

Sweet & Sour Sauce:

1/2 Cup Rice Wine Vinegar

1/4 Cup Maple Syrup

1 Tbsp. Sambal

1 Tbsp. Soy or Tamari

1 tsp. Ginger, minced

1 Green Onion

Method:

If you are using wood ear mushrooms, cut off the thick stem bits and cut into 2x2" squares. Roll them up into cylinder shapes and slice super thin. Sauté all of your vegetables in a large pan with a little oil. Once they have softened add your hoisin and fresh cracked pepper to taste. Let cool.

Preheat oil to 350 degrees. Get a small bowl filled with water. Place an eggroll wrapper on your work surface with a corner facing you. Place 1/4 cup of filling just below center and spread it out in the shape of a rectangle. Fold up the corner over the filling, bring the left corner in, then the right and roll up stop at the top corner. Moisten your finger with some water and paint it on the top corner of your wrapper, this will keep it together as you complete rolling it together.

Fry in batches of 2-3 at a time until golden brown. Enjoy!