Vegetable Egg Rolls

Directions

1. 1
   In
2. 2
   a
3. 3
   bowl,
4. 4
   combine
5. 5
   soy
6. 6
   sauce, salt, cornstarch and sesame oil.
7. 7
   Set
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   aside.
9. 9
   Heat
10. 10
    a wok or wide frying pan over high heat. When pan is hot, add salad oil.
11. 11
    When it begins to heat,
12. 12
    add ginger
13. 13
    and
14. 14
    stir. Add
15. 15
    beans sprouts, mushrooms, celery and water chestnuts.
16. 16
    Stir-fry 2 minutes and add green onions. Stir in soy
17. 17
    sauce-cornstarch
18. 18
    mixture and
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    cook, stirring until liquid in pan thickens.
20. 20
    Cool.
21. 21
    Brush edges of wrapper with lightly beaten egg, after filling center with the vegetable mixture.
22. 22
    Roll
23. 23
    and fold into elongated shape.
24. 24
    Fry in hot oil until golden brown.
25. 25
    Remove and drain excess oil.