I love all things in asian cuisine especially shumai, dumplings and any reason to use wonton wrappers. This is a lot easier than most people think and makes a great theme night dinner...my favorite!Egg Rolls:
- Thinly Sliced: Tofu, shreaded cooked pork, or shreaded cooked chicken
- Egg Roll Wraps: http://www.nasoya.com/nasoya/pasta_eggroll.html
- Garlic, minced
- Ginger, Minced
- 2 cups shredded cabbage (cole slaw mix in the bagged lettuce section)
- 1/2 cup Fresh Bean sprouts - NEVER CANNED
- 1/2 cup shredded carrot, shredded
- 3 Green onions (or leaks) finely chopped
- 2 tsp Oyster sauce/soy/housin sauce...your choice
- Vegetable Oil
- Seasame Oil
- (Dipping Sauch recipe below)
Stir fry meat (or Tofu) garlic and ginger over high heat until lightly browned, 2 to 3 minutes. Add cabbage, bean sprouts, carrot and green onions: cook 2 minutes. Stir in sauce. Let mixture cool. Use 2 tablespoons filling for each egg roll. Follow folding directions on package. 
To deep-fry: heat oil to 350 degrees, and deep-fry a few at a time, turning occasionally, until golden, 2 to 3 minutes. Drain on paper towels.
To oven-bake: brush each egg roll with 1 teaspoon of the sesame oil and place on the prepared baking sheet. Bake until the egg rolls are crisp on the bottoms; about 7 minutes; turn and bake until crisp all over, about 5 minutes.
Dipping Options:
Hot Mustard/Duck Sauce/Hoisin Sauce
Or, Make your own:
- 1/4 cup low sodium soy
- 4 Tbs Water
- 1 Tsp Seasame Oil
- 1 Tsp Cider Vineger
- Juice of 1/2 lime
- Red Pepper Flakes
- Sprinkle of Garlic Powder
- Ground ginger
