Cookin' Outdoors with Johnny Nix                                
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Veggie Egg Rolls

Ingredients

2 tablespoons sesame oil
2 tablespoon canola oil
1/2 head green cabbage, shredded

1 can water chestnuts, drained and chopped
1 cup julienne carrots
1 can bean sprouts, drained

¼ cup sliced green onions

2 teaspoons ground ginger

1 tablespoon granulated garlic
1 tablespoon corn starch
1/4 cup soy sauce
8-10 egg roll wrappers
Peanut oil, for deep frying
1/4 cup dry mustard
1/4 cup water

Directions

In a skillet over medium-high heat, heat the sesame and canola oil. Saute cabbage for 2 minutes. Add ground ginger and garlic and mix well.  Add carrots, water chestnuts, bean sprouts, and green onions. Cook an additional 1 minute.

Whisk together cornstarch and soy sauce until smooth. Stir into vegetable mixture. Cook until sauce comes to a boil and is slightly thickened, about 2 minutes. Remove from heat and cool.

Lay the egg roll skins on a flat surface and lightly brush edges with water. Place 1/8 of the filling at one end of each skin, leaving a 1/4-inch border at the top and sides. Roll wrapper over filling, tucking in the ends after the first roll.

Heat 3-inches of peanut oil in a large, deep saucepan or wok. When the oil is hot, about 350 degrees F, fry the egg rolls until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper towels.

To serve, slice each egg roll in half, diagonally and place on each serving plate. Combine dry mustard with water. Drizzle each egg roll with the hot mustard.