1/2 c. sesame seeds
Peanut oil
2 tbsp. minced fresh ginger
2 clove minced garlic
1 3/4 c. shredded carrot
1 3/4 c. shredded cabbage
1/4 lb. bean sprouts
3 chopped scallion
1/3 lb. chopped mushrooms
1 (8 oz.) can chopped bamboo shoots
1 (6 oz.) can chopped water chestnuts
2 tbsp. soy sauce
2 tbsp. sherry
1 tbsp. cornstarch
24 egg roll skins

Stir together and set aside the soy sauce, sherry, and cornstarch. In a large frying pan, heat 2 tablespoons of oil. Saute the ginger and garlic a few seconds. Add all the rest of the vegetables except the bean sprouts and cook over high heat until tender-crisp, 2-4 minutes. Add cornstarch mixture, sesame seeds and bean sprouts.

Stir until sauce thickens; let cool.

Moisten all edges of each egg roll skin with water. Place 2 tablespoons of filling in center of each one. Fold up like an envelope, making sure all edges are sealed.

Fry egg rolls in 1 1/2 inches of oil at 370 degrees until both sides are golden brown.

Serve with Chinese mustard and catsup as dipping sauces.

Now in 3rd grade at Widefield Elementary (Tessa Collins' brother, 6th Grade)