Vegetarian Egg Roll
- 1 package egg roll wrappers
- 1 head cabbage
- 2 carrots
- 2 stalks celery
- 8 oz. beansprouts
- 4 oz. bean threads
- 3 oz. black mushrooms
- 4 eggs.
- 1/2 tsp. garlic salt
- 2 tbsp. clear soy sauce
- 1 tsp. msg (optional)
- 4 tbsp. cooking oil
- 2 cups oil for frying
Finely slice or grate cabbage and carrots. Chop celery. Soak bean threads in cold water until soft and cut into 4" lengths. Soak mushrooms in warm water for 10 minutes then thinly slice.
Heat wok over high flame. Add 4 tbsp. oil. Place all ingredients except wrappers, and bean threads in wok. Stir and mix together for 3 minutes. Remove from stove and place in collander to allow moisture to drain. Let cool for 15 minutes. Add bean threads. To wrap egg rolls: Place wrapper on table in front of you. Place 3 tbsp. of filling near edge of wrapper closest to you. Form a ridge with filling that reaches from near the left side to near the right side of wrapper. Fold two sides in straight lines that just cover edge of filling. Fold ends of wrapper over filling. Roll away from yourself to form a cylinder. To seal, moisten edge of wrapper with water or egg yolk and press lightly against roll.
Place 2 cups of oil in wok and heat over medium high heat. Drop in egg rolls one at a time. Fry until golden brown. Remove and drain on paper towels. Serve with hot mustard and/or sauce described with wonton. Makes about 20 rolls.