Vegetarian Egg Rolls

2 tablespoons vegetable oil
2 cups shredded cabbage, try the Napa variety
1 cup chopped onion
1 small carrot, shredded
1 cup thinly sliced celery
2 cloves garlic, crushed, approx 2 teaspoons
½ cup chopped green pepper
1 cup shredded spinach
¼ cup chopped water chestnuts
½ cup chopped bamboo shoots
4 scallions, sliced thinly
4 dried shitake mushrooms soaked in water for about 30 min, then thinly sliced
1-cup mung bean sprouts
2 tablespoons soy sauce
1 teaspoon Sesame oil, optional
1-tablespoon oyster sauce
12 to 14 egg roll skins
Vegetable oil for frying

Method:

Heat heavy skillet. Add the 2 tablespoons of vegetable oil. Add cabbage, onion, carrot, celery and garlic. Stir-fry over moderate heat until tender-crisp. Add green pepper, spinach, water chestnuts, bamboo shoots and scallions. Stir-fry for 1 min. Remove from heat. To the hot pan add mushrooms, bean sprouts, soy sauce, sesame oil, oyster sauce and pepper. Stir-fry for 2- 3 minutes. Remove from pan and mix with other vegetables.

Place filling on egg roll skin, roll up and seal. Deep fry egg rolls in 375 deg until golden brown and crispy. Serve with plum sauce – either store bought or home made ( recipe below )
Plum Sauce
1 cup plum jam or peach jam or preserves
¼ cup chutney
2 tablespoons vinegar
Combine all ingredients and mix well. Place in a covered jar and store in the refrigerator.