Veggie Egg Rolls
1 head of cabbage
1/2 cup chicken or vegetable broth (vegetarian chicken broth is available at health food stores or the natural foods section of most grocery stores)
1 small can water chest nuts
1 can bean sprouts
1 package egg roll wrappers
Start by shredding the cabbage, carrots, and onions in a food processor. You might have to do it in two batches. Coat a large fry pan with canola oil, add all the shredded veggies and the 1/2 cup of broth. Cover and let cook for at least 5 minutes. Stir, then let cook until all the veggies are soft and fragrant, about another 5 minutes. Next, add the water chestnuts.
Add the bean sprouts. Cook for another 2-3 minutes.
Turn the heat off on the filling, and take off the burner. Allow to cool for about 15 minutes. Add about 1- 1/2 inches of oil to a fry pan. (You could also use a deep fryer) Turn the heat on medium. Place an egg roll wrapper on a plate or cutting board.
Put the filling in the middle. Have a small bowl of water nearby to use for sealing the edges.
Fold the bottom up completely over the filling.
Fold the edges up, making sure that the corners are not bulging out, but are sealed nicely.
Use small dabs of water along the edges, and roll up completely. Check the oil by dripping a drop of water in. If it pops and hisses, it's ready.
Place seam side down into the oil. Cook each side for about 2-3 minutes. As you cook these, the time needed to fry them will be less and less, because the oil will get hotter and hotter.
Watch them to see how golden they are getting. The filling is already cooked, so you are mostly just browning the exterior.
Serve with some yummy Stir Fry!