Water
1 c Onions; diced
1 ts Ginger root; minced
4 Garlic cloves; minced
2 c Celery; diced
1/2 c Shiitake mushrooms; diced
1/2 c Button mushrooms; diced
3 c Cabbage; diced
1 c Bamboo shoots; diced
1 c Water chestnuts; diced
2 tb Soy sauce
1 tb Rice wine
1 tb Honey
24 Egg roll skins
2 tb Sesame oil, dark; warmed
Heat 1/4 c water in wok. Add onions, ginger root and garlic and
stir fry until onions tender byt not browned; about 5 minutes. Add
celery, mushrooms, cabbage, bamboo shoots and water chestnuts. Stir
fry until vegetables tender, some 5 to 8 minutes.
Remove from heat and add soy, rice wine and honey. Toss well and
place in colander over bowl to drain, at least 10 minutes.
Stack egg roll skins on a flat surface, with 1 corner pointing
away. Have a small bowl of water ready. Spoon 1/4 cup of drained
filling into the center of each wrapper, brush edges lightly with
water, fold side corners to center, covering filling, bring bottom
corner to center of fold, tuck under slightly and continue to roll
into a cylinder. Seal top corner by moistening slightly and pressing
down.
May be frozen. Before cooking, brush lightly with sesame oil.
Bake, seam side down, on nonstick baking sheets at 400 degrees F
until golden and crispy, about 20 minutes. Serve immediately.
Source: Los Angeles Times food section.
