Vegetable Eggrolls

Don't be intimidated...these are really quite easy to make!

Ingredients:
1/2 medium cabbage
3 carrots
3 garlic cloves, minced
2 tsps fresh minced ginger
1 pkg - #48 egg roll wrappers
1 tbsp rice wine vinegar
1 tbsp soya sauce
1/4 tsp sugar
1 tsp salt
1 tsp pepper
1 tbsp cornstarch
1/4 cup cold water
2  1/2 - 3 cups vegetable or peanut oil for frying

Shred the cabbage and carrots and add the minced garlic and ginger. Heat 1 tbsp oil in a wok and cook the vegetables for 1 minute. Mix the vinegar, soya sauce, sugar, salt and pepper together and add to the vegetables, cooking for 1 more minute.

Remove the vegetables to a large baking pan and spread them out to cool. Place something under one corner of the pan so that excess liquid will accumulate and can be removed. But don't remove it all or the filling will be too dry.

Now place a few wrapper out on your work surface. Keep the rest covered with a dish towel. Take 1 heaping tbsp of filling and place in the center of the wrapper. Mix the cornstarch and water together and spread with a brush (or you can just use your finger) along all the edges.

Fold the bottom corner up, then the sides in like an envelope and roll up firmly.

Once they're all rolled up you are ready to fry.

Heat frying oil to 350-375 F.
Place eggrolls in the oil using long handled tongs a few at a time. Fry 1 minute, flip and fry another 1 minute until golden brown. Use a slotted spoon to remove from the oil. Place on paper towel lined pans.

Serve warm with plum sauce. Or cool and freeze individually.
Makes 48 egg rolls