2 tablespoons sesame oil
2 tablespoons canola oil (I used vegetable oil)
1/2 head green cabbage, shredded
1 cup julienne carrots (I bought the matchstick ones)
1 cup julienne snow peas (I didn't have these on hand, so I used Celery)
1 tablespoon corn starch
1/4 cup soy sauce
8 egg roll wrappers
peanut oil for frying (I can't use peanut anything in our house, so I used vegetable oil)
sauce: (I skipped this and just used a store bought sweet and sour sauce)
1/4 cup dry mustard
1/4 cup water
In a skillet over medium-high heat, heat the sesame and canola oil. Saute cabbage for 2 minutes. Add carrots and snow peas. Cook an additional minute.
Whisk together cornstarch and soy sauce until smooth. Stir into vegetable mixture. Cook until sauce comes to a boil and is slightly thickened, about 2 minutes. Remove from heat and cool.
Lay the egg roll wrappers on a flat surface and lightly brush edges with water. Place 1/8 of the filing at one end of each skin, leaving a 1/4-inch border at the top and sides. Roll wrapper over filling, tucking in the ends after the first roll. (If this sounds too confusing, just look at the picture on the back of your egg roll wrapper package. It shows you how to roll up egg rolls.)
Heat 3 inches of peanut oil in a large, deep saucepan. When the oil is hot, about 350 degrees, fry the egg rolls until golden brown, about 2-3 minutes. Remove from fryer and drain on paper towels.
For the sauce, just combine the dry mustard with the water.
*** What do you do with all the left over wrappers? Well, Hayden and I got a little creative one day.... we peeled and cubed up a few granny smith apples, cooked them with a little butter, brown sugar and cinnamon. Do you see where this is going? Yeah, we made dessert egg rolls for lunch. It was fantastic! Have fun and get creative. Leave a comment if you've got other ideas for those leftover wrappers.