Egg Rolls
Recipe courtesy Food Network 


 Recipe Summary 
 Prep Time: 25 minutes  - Cook Time: 15 minutes 
 Inactive Prep Time: 15 minutes -  Yield: 4 servings 
4 tablespoons vegetable oil 
1-inch grated fresh ginger 
2 cloves garlic, finely chopped 
2 scallions, sliced thinly 
1 carrot, cut into 1-inch julienne strips 
1 small red pepper, cut into 1-inch julienne strips 
1 cup Napa cabbage, shredded 
1/4 cup chicken broth 
2 tablespoons reduced-sodium soy sauce 
1 tablespoon sugar 
1 to 2 tablespoons sesame oil 
20 egg roll wraps or wonton wrappers covered loosely with 
     a damp paper  towel to prevent drying 
10 shrimps, cooked and minced

In a wok or skillet, stir-fry the ginger and garlic in 2 tablespoons 
of oil until fragrant, about 30 seconds. Add scallions, carrots, 
and red pepper and stir-fry over high heat for 2 minutes. 

In a bowl, combine the chicken broth, soy sauce, and sugar.
 Add the Napa cabbage and broth mixture. Bring to a boil and 
simmer 5 minutes, stirring occasionally, until the vegetables 
are soft. Add sesame oil, cool for at least 15 minutes, and 
strain. Fold in the minced shrimp. 

Fill and roll the egg roll wrappers, using 1 tablespoon of filling 
for each roll. Working with 1 wonton wrapper at a time, place 
the wrapper with one corner of the diamond closest to you. 
Place 1 teaspoon of the filling in the center of the wrapper. 
Roll the corner closest to you over the filling. Brush the top 
corner with water. Fold in the sides of the wonton and continue 
rolling the egg roll up until it is closed. Press to seal, set aside, 
and continue with the remaining ingredients. 

In a skillet set over moderately high heat, heat the remaining oil 
and saute the egg rolls until golden brown on all sides, using 
tongs to turn them. Serve when cool enough to eat, with 
dipping sauce.


Dipping Sauce: 
1/3 cup lite soy sauce 
1/3 cup rice vinegar 
1 tablespoon honey 
1 to 2 teaspoons sesame oil 
Pinch of red pepper flakes

Combine all ingredients in a bowl.

Spicey Mustard
1/3 cup dry mustard mixed with 1/4 cup water
1/3 cup Dijon Mustard
1 tablespoon sugar

In a small bowl whisk together until a smooth consistancy
is obtained.