Vegetarian egg rolls

Yield: 12 Servings

Ingredients:

1 pk Egg roll wrappers Or
1 *recipe of cheese blintz pan Sesame oil
1 c Celery finely chopped
1 Onion small finely chopped
2 Garlic cloves minced
1 c Cabbage finely shredded
1 c Mushroom finely chopped
1 Green pepper finely chopped
1/2 c Water chestnuts finely chop
1 c Sprouts bean or seed fresh
1/4 c Soybeans dry cooked and -pureed
3 tb Soy sauce
2 1/2 c Brown rice

Instructions:

cooked These egg rolls make an excellent first course or when eaten right with the cooked rice a whole meal. Just be sure if you eat them without rice that you include rice in the meal to complement the soybeans. In a wok or frying pan saute the vegetables in sesame oil in the order given. After the onion has started sauteing add the remaining vegetables quickly so that the total time with the heat on is about 5 minutes. As soon as you add the bean sprouts to the pan turn off the heat. Stir the pureed soybeans and soy sauce together. Then stir this mixture into the vegetables. The whole mixture may be chilled several hours or used warm. To prepare the rolls: place about 1/4 cup filling in the center of each pancake or egg roll wrapper; fold the corners over envelope-style and seal with a flour-water paste. Heat a large frying pan with oil in the bottom. Fry the rolls until they are crisp and brown turning only once. You may deep fry the rolls if you are into deep frying but they are better cooked only in a little oil. Drain on paper bags or towels. Keep the rolls hot in a 250~ oven up to an hour. Or reheat them at 450~ for about 10 minutes. Serve 2 egg rolls with about 1 cup of cooked rice and any of the following: mustard horseradish soy sauce sweet and sour sauce or hot sauce.