Vegetarian Egg Rolls
|Peanut oil||3 Tablespoon|
|Shredded cabbage||4 Cup (64 tbs)|
|Bean sprouts||2 1⁄2 Cup (40 tbs), chopped|
|Shredded carrots||1 Cup (16 tbs)|
|Minced green onions||1⁄2 Cup (8 tbs)|
|Chopped spinach||1⁄2 Cup (8 tbs)|
|Chopped broccoli||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Diced pimiento||2 Ounce, drained|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Cornstarch||3 Tablespoon, divided|
|Pepper red||1⁄4 Teaspoon|
|Garlic salt||1⁄4 Teaspoon|
|Egg roll wrappers||1 Pound|
|Peanut oil||2 Tablespoon|
Heat 3 tablespoons oil in a preheated wok, coating sides, allow to heat at medium high (325Â°) for 2 minutes.
Add vegetables and pimiento, stir-fry 3 minutes or until vegetables are crisp-tender.
Turn off heat, and set wok aside.
Combine soy sauce, sugar, 2 tablespoons cornstarch, red pepper, and garlic salt in a small bowl.
Add to vegetables in wok, stirring constantly, cook 1 minute.
Combine remaining 1 tablespoon cornstarch and water; set aside.
Spoon 1 heaping tablespoon filling in center of each egg roll wrapper.
Fold top corner of wrapper over filling; then fold left and right corners over filling.
Lightly brush exposed corner of wrapper with cornstarch mixture.
Tightly roll the filled end of the wrapper toward the exposed corner; gently press to seal.
Secure with wooden picks.
Heat 2 inches peanut oil to 375Â° in Dutch oven.
Place 2 egg rolls in hot oil, and fry 35 to 45 seconds on each side or until golden brown, drain on paper towels.
Remove wooden picks.
Repeat procedure with remaining egg rolls.
Serve with sweet-and-sour sauce and mustard sauce, if desired.