2 tablespoons each Soy Sauce & Dry Sherry
1 tablespoon Cornstarch
1 teaspoon Sesame Oil
¼ teaspoon each Kosher Salt & White Pepper
2 tablespoon shredded fresh Ginger
2 cloves Garlic, finely minced
Two stalks Celery. thinly sliced
3 Green Onion sprigs, thinly sliced
¹/3 LB Mushrooms, sliced
1 can (8-OZ) Bamboo Shoots, chopped
1 can (6-OZ) Water Chestnuts, chopped
¼ LB Bean Sprouts, rinsed & drained
Egg Roll Skins
1 Egg, beaten slightly, to seal the Spring Roll Skins
In a skillet, sauté the Ginger & Garlic with 2 tablespoons Vegetable Oil over high heat
Add the Cabbage, Carrots, Celery, Onion, Mushrooms, Bamboo Shoots & the Water Chestnuts
Cook, tossing the vegetables constantly, just until tender-crisp, about 2 to 3 minutes
Add the cornstarch mixture, Sesame Seeds, and the Bean Sprouts and stir until the sauce thickens
Let cool
Mound about 2 rounded tablespoons of the cooled Cabbage mixture across each Spring Roll Shin (you'll need about 14) in a 3-inch strip, starting about 2-inches from the corner nearest you
Fold the corners up & over the filling to cover & roll over once to enclose
Fold the left and right corners in, moisten the edges, and remaining tip with the beaten Egg and seal
Place on a baking sheet and cover while you fill the remaining skins
Pour the Salad Oil into a deep 10 to 12-inch skillet, to a depth of 1 to 1½-inch and heat to 370° F.
Deep fry 3 to 4, of the Spring Rolls at a time, turning as needed, until golden brown, about 2 to 3 minutes
Remove with a slotted spoon and place on a paper towel, to drain
Keep the Spring Rolls warm in a 200° F. oven until all are cooked & are ready to serve
Can be made ahead:
Deep fry the spring rolls, drain, cover and chill or freeze
To reheat:
Place the Spring Rolls (do not thaw if frozen) in a single layer on a sheet pan
Bake, uncovered, in a 350° F. oven until hot, about 15 to 25 minutes; drain
Serve warm with Spicy Peanut Sauce or Ginger-Soy Sauce
Makes about 2 dozen