Making Egg Rolls

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Yield: 10 egg rolls

Ingredients:

• 1/3 lb broccoli slaw (or grated broccoli stems, cabbage, carrots)
• 1/2 onion
• 1/2 pack brown beech mushrooms (any mushrooms will do)
• 3 green onions
• 2 cups bean sprouts
• 10 egg roll wrappers
• cooking oil

Steps:

1. Chop onion into thin slices and diagonally chop the green onions.

 
2. Heat 3 tablespoons of cooking oil in a large wok or large nonstick pan over high heat. Fry the slaw, then add the onions, then mushrooms.

 
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3. When they're a bit wilted, add the bean sprouts and green onions. Fry a couple minutes and add salt and pepper to taste. Remove from heat and allow to cool.

 
4. Open the pack of egg roll wrappers and peel them apart very slowly for use. Have a small bowl of water nearby.

 
5. Keep the remaining stack in a clean kitchen towel so they do not dry out. Keep any unused wrappers from recipe in the fridge or freezer, wrapped tightly.

 
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6. Lay out a wrapper diagonally in front of you on a work surface. Place a pile of the cooked veggies near the bottom corner of the wrapper.

 
7. Roll the wrapper over and up tightly, not allowing much air between the veggies. Go halfway up.

 
8. Fold both sides in over the rolled veggies.

 
9. Continue rolling upwards, then add a dab of water to the top corner with your finger to seal the roll shut.

 
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10. Continue doing the same with the rest.

 
11. Heat up 1/2 an inch of oil then reduce heat to medium low. If the oil is too hot, the wrapper will break. Add rolls to oil in batches as not to overcrowd the pan. Cook until golden all over, then drain on paper towels. Slice in half diagonally if desired, and serve with your favourite sauces.