Vegetable Egg Rolls - cooking recipe

Ingredients

1 1/2 tsp. soy sauce
1/2 tsp. salt
1/2 tsp. sugar
1 tsp. cornstarch
1 tsp. sesame oil
2 Tbsp. salad oil
1 tsp. fresh ginger, minced
3/4 lb. bean sprouts
3/4 c. fresh mushrooms, chopped
1 c. thinly sliced celery
3/4 c. water chestnuts or bamboo shoots
2 whole green onions, thinly sliced
1 pkg. egg roll wrappers
1 egg
oil for deep frying

Preparation

In
a
bowl,
combine
soy
sauce, salt, cornstarch and sesame oil.
Set
aside.
Heat
a\twok or wide frying pan over high heat. When pan is hot, add salad oil.
When it begins to heat,
add ginger
and
stir.\tAdd
beans sprouts, mushrooms, celery and water chestnuts.
Stir-fry 2 minutes and add green onions.\t Stir in\tsoy
sauce-cornstarch
mixture\tand
cook, stirring until liquid in pan thickens.
Cool.
Brush edges of wrapper with lightly beaten egg, after filling center with the vegetable mixture.
Roll
and fold into elongated shape.
Fry in hot oil until golden brown.
Remove and drain excess oil.