Vegetable Egg Rolls

Ingredients

• 1 Tbsp vegetable oil
• 1/2 tsp minced garlic
• 1 inch fresh ginger
• 4 oz. mushrooms
• 2 medium carrots
• 3 medium green onions
• 1 small head green cabbage
• 1/4 cup soy sauce
• 1/2 Tbsp cornstarch
• 1 tsp sesame oil
• 1 pkg 20 ea egg roll wrappers
• As needed non-stick spray

Directions

1. Start by getting all the vegetables ready. Peel the ginger, then grate it on the small holes of a cheese grater. Peel the carrots and shred them on the large holes. Mince the garlic, if you are using fresh garlic instead of the pre-minced kind. Rinse and slice the green onions and mushrooms. Pull away the outside leaves from the cabbage, cut it into quarters, trim out the core, and slice the cabbage into thin shreds.
2. Warm the vegetable oil in a very large skillet or wok over medium heat. Add the green onion, garlic, and ginger, and cook until they begin to soften, 1-2 minutes. Stir in the mushrooms and cook until tender, about 5 minutes. Add the carrot and cook for 1 minute, then add the cabbage. Keep stirring and cooking until the cabbage shrinks to half its original volume, raising the heat to medium-high if you need to.
3. Stir the cornstarch into the soy sauce until it dissolves. Pour the mixture into the skillet and toss everything so the vegetables are coated. As it heats, it will thicken into a soy glaze. Add the sesame oil and stir it through, then turn off the heat. Taste the filling and adjust the soy sauce and sesame oil as you like. Scrape the mixture into a bowl and let it cool.
4. Now fill and roll the egg rolls. Set 1 wrapper on a clean work surface, and spoon about 1/4 cup of the cabbage filling slightly off center, near one corner of the square. Bring that corner up over the filling, tuck in both sides, and continue rolling until closed. Set a small bowl of water nearby and dab it on the wrapper edges to help seal them.
5. Preheat the oven to 425 degrees. Line a baking sheet with foil. Arrange the egg rolls on the sheet and spray them with non-stick spray, then flip them over and spray the second side as well. If you prefer, brush them with vegetable oil instead. Bake once the oven is fully heated for about 20 minutes, or until the wrappers are browned and crisp. Turn the egg rolls over halfway through baking, and rotate the baking sheet if your oven has hot spots.