Chinese Vegetarian Egg Rolls

Directions

Preheat a large skillet or wok over high heat; add the 1 tablespoon cooking oil.

Stir fry spinach, carrot, cabbage, mushrooms, onion, water chestnuts, pea pods, bamboo shoots, garlic and gingerroot for 2 to 3 minutes.

In a bowl combine egg, soy sauce, sherry and salt; stir in the vegetable mixture.

Place an egg roll skin with 1 point toward you.

Spoon ¼ cup vegetable filling diagonally across and just below center of skin.

Fold bottom point of the skin over the filling; tuck point under filling.

Fold side corners over, forming an envelope shape.

Roll up toward remaining corner, moisten point; press firmly to seal.

Repeat with remaining egg roll skins and filling.

Fry egg rolls, a few at a time, in deep hot cooking oil (365 degrees) for 2 to 3 minutes or until golden brown.

Drain on paper toweling.

Serve warm with Sweet and Sour Sauce.

Makes 12 egg rolls.

Sweet and Sour Sauce:

In a small saucepan stir together ½ cup packed brown sugar and 1 tablespoon cornstarch.

Stir in ⅓ cup red wine vinegar, ⅓ cup chicken broth, ¼ cup finely chopped green pepper, 2 tablespoons chopped pimento, 1 tablespoon soy sauce, ¼ teaspoon garlic powder ad ¼ teaspoon ground ginger.

Cook and stir until bubbly.