Following is another recipe from our Chinese Cooking Class.

Egg Rolls

3 Tbs Sesame Oil
1 Cup Shredded Cabbage
1 Cup Slivered Snow Peas
1/2 Cup Chopped Green Onions
1/2 Cup Mung Bean Sprouts
2 Tbs Fresh Cilantro
2 Tbs Minced Garlic
1 Tbs Minced Ginger
8 oz. Pork Sausage (can be omitted for vegetarian version)
1 tsp Thai Fish Sauce (can be omitted for vegetarian version)
1 tsp soy sauce
Dash chili Oil
Oil for frying

Heat 3 TBS of sesame oil in skillet. Add cabbage, snow peas, green onions and cook until tender (about 3 Minutes). Add sprouts, cilantro, garlic, ginger, sausage, fish sauce, soy sauce. Cook just until blended and sausage is cooked.

1 Tbs Cornstarch
1 Tbs water
8" egg roll wraps

Mix cornstarch and water. Lay out wrappers with a corner facing you. Brush edges with cornstarch mixture. Place about 3 Tbs of filling along the center of wrapper. Fold left and right corners toward the center. Bring the closest corner over the top and continue rolling.

Egg Rolls may be frozen at this point for frying later.

At time of service, heat remaining oil to 375. Fry a few at a time, turning once. Drain on paper towel.