Veggie Egg Rolls

Tonight we (as in, all 3 of us: Me, hubby, 19 year old son) made egg rolls together. It was a first time for us making them instead of ordering them from take-out. I have fish allergies so I rarely eat anything from Chinese take-out, for fear that even the meatless dishes are often flavored with fish sauce. So it has been YEARS...seriously, YEARS, as in more than a decade, since I've had an egg roll. Isn't that tragic? OK, so it's not exactly tragic, but it is just a teeny tiny bit sad.

Here's the recipe we made up:

Filling:

1 package of pre-shredded cole slaw cabbage (that way you've already got a little bit of carrot in there, and you don't even have to pull down the grater! Woo!)
3-4 green onions, sliced very thin, including a good portion of the greens.
1 can of water chestnuts, drained, and chopped up finely.
1 clove on finely minced garlic
2 T. canola oil
2 T. sesame oil

Mix the cabbage with the green onions, water chestnuts, and the garlic, then sautee in a medium-high pan in both oils until the cabbage is softening up, or about 2-3 minutes.

Whisk together:

1 T. corn starch
1/4 cup soy sauce
1 teaspoon tahini
1/2 teaspoon sesame seeds
1/4 teaspoon powdered ginger
a few shakes of red pepper flakes

Mix this into the cabbage mixture and sautee for about 2 minutes, or until the sauce has thickened a bit.

Now get to rolling:

We just bought a package of egg rolls wraps from Nasoya.

We filled and rolled according to instructions, and this made 12 egg rolls for us.

Then we fried them in the Fry Daddy set at 350 degrees for about 2-3 minutes. They floated up when they were perfect.

I served these with some dijon mustard that I made HOT by adding wasabi until it burned when I sniffed it! Hahaha!

I also made a sweet mustard (kinda like duck sauce...really just wanted the yin to the yan going on with the hot mustard.)
I did this by mixing a little dijon mustard with apricot preserves.

Dinner was a HIT! Everyone left the table saying we should do this again very soon.