2 tablespoons freshly grated ginger
2 cloves garlic
1/4 teaspoon salt
1 medium head of cabbage, finely shredded
5 or 6 green onions, chopped
3 or 4 carrots, grated
3 or 4 stalks of celery chopped
1 can water chestnuts, chopped
1 can bamboo shoots, chopped
1 cup mushrooms chopped
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1/2 teaspoon salt
egg roll wrappers
vegetable oil for frying
Mandarin Orange Sauce, Thai Peanut Sauce, or another asian sauce for dipping
1. Heat a little oil in the pan and season the oil with the ginger and salt. Stir fry the cabbage, green onions, carrots, and celery until it is wilted and crisp-tender. Add the water chestnuts, bamboo shoots and mushrooms. Stir in the hoisin sauce, soy sauce, and 1/2 teaspoon salt.
2. Place a mound of filling on the center of egg roll wrappers. Fold the left corner across the filling then roll the filing. Turn the top and bottom corners up and down respectively. Roll to wrap the egg roll into a tight cylinder.
3. Cook the egg rolls in hot oil until the outsides are brown.
Baker’s note: These can be cooked in hot oil in a sauce pan on the stove top. Make sure that the oil is about two-inches deep and 350 to 375 degrees. If the first egg roll does not cook rapidly enough, turn the heat up. (Slowly cooked egg rolls will be greasy.) To bake place on a greased cookie sheet and bake at 400 degrees for 15-20 minutes or until browned.