Recipe: Vegetable Egg Rolls

This recipe is one of my favorites.  Give it a try with your significant other. It is easier than you think.

Trav's Vegetable Egg Rolls
1 pkg. Coleslaw mix
3 medium mushrooms
1 pkg. bean sprouts
1 bundle green onions
1 large egg
1 T. five-spice powder
1 pkg. egg roll wrappers
vegetable oil

Preheat oven to 350 degrees. Chop mushrooms and onions finely, place in a large glass bowl. Add bean sprouts and cole slaw mix. With a clean pair of metal scissors, snip the vegetables until they are the consistency of fine confetti. In a small bowl, scramble the egg with the five-spice powder and salt, then pour over cabbage mixture. Work with hands until well mixed.

Now the fun part. Place 1-2 tablespoons of cabbage mixture onto an egg roll wrapper. Using the instructions printed on the back of the egg roll wrapper package as a guide, wrap the egg roll like a miniature burrito. Place on a cookie sheet, and repeat until all egg roll wrappers and cabbage is used. Be patient, it can take almost an hour if you are new at this. Brush the egg rolls with vegetable oil, and bake at 350 degrees for 25-30 minutes. Serve immediately with an Al Pacino movie, lots of Dr. Pepper, and your favorite dipping sauce.

VARIATIONS:Brown 1/2 pound of ground turkey, season with garlic salt and ginger, and add to the cabbage mixture. Or, if you prefer, add 1 pound of tiny cooked salad shrimp to the cabbage mixture.

Deep-frying is a method I try to avoid, but some people prefer it. Heat oil to 400 degrees, and fry egg rolls until golden brown. Blot on paper towels, and serve.