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Emeril's Vegetarian Egg Rolls

Source of Recipe


Emeril Lagasse, from "Emeril Live"






List of Ingredients



• 2 Tbsp sesame oil
  
• 2 Tbsp canola oil
  
• 1/2 head green cabbage, shredded
  
• 1 cup julienne carrots
  
• 1 cup julienne snow peas
  
• 1 Tbsp cornstarch
  
• 1/4 cup soy sauce
  
• 8 egg roll wrappers
  
• Peanut oil, for deep-frying
  
• 1/4 cup dry mustard
  
• 1/4 cup water
  
• Cilantro leaves, for garnish
  






Instructions



1. In a skillet over medium-high heat, heat the sesame and canola oil. Sauté cabbage for 2 minutes. Add carrots and snow peas; cook an additional 1 minute.
   
   
2. Whisk together cornstarch and soy sauce until smooth. Stir into vegetable mixture. Cook until sauce comes to a boil and is slightly thickened, about 2 minutes. Remove from the heat and cool.
   
   
3. Lay the egg roll skins on a flat surface and lightly brush edges with water. Place one-eighth of the filling at one end of each skin, leaving a 1/4-inch border at the top and sides. Roll wrapper over filling, tucking in the ends after the first roll.
   
   
4. Heat 3 inches of peanut oil in a large, deep saucepan. When the oil is hot, about 350° F, fry the egg rolls until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper towels. Season with Essence.
   
   
5. To serve, slice each egg roll in half diagonally, and place on each serving plate. Combine dry mustard with water. Drizzle each egg roll with the hot mustard. Garnish with cilantro leaves.
   
   Makes 8 egg rolls.