Veggie egg rolls

These are a favorite at my house.  Last night I took them to a potluck dinner our homeschooling Moms had.  Everyone loved them and I was asked for the recipe.  Aside from a bit of chopping, they are pretty simple to make.

Veggie Egg Rolls

1 T olive oil
1/2 small onion diced
1 small head cabbage chopped
2 cup carrots shredded
2 cups green beans chopped
3 cloves garlic minced
1 T veggie bouillon (or chicken)
2 T hoisin sauce
2 T brown sugar
2 t toasted sesame oil
2 T soy sauce
3 T cornstarch
black pepper to taste
1 egg beaten
1 package egg roll wrappers

Saute veggies in olive oil until just softened.  Add bouillon, hoisin, brown sugar and sesame oil, stir to combine.  In small dish combine soy sauce and cornstarch to make a slurry.  Add to mixture until thickened.  Season to taste.  Let mixture cool slightly then fill egg roll wrappers.  Place the wrapper so that it forms a diamond.  Place 2 T of filling in the lower half of the wrapper.  Fold bottom corner up and tuck it back against the filling.  Fold in the sides to keep filling in.  Brush beaten egg on top corner and fold the egg roll the rest of the way up. 

These can be baked or fried.  They are pictured baked.  To fry heat oil to 350 and fry until golden brown.  To bake, grease cookie sheet and place rolls onto greased sheet.  Brush tops with olive oil and place in 400 degree oven for 15-20 minutes or until golden brown. 

Dipping sauce

1 t crystallized ginger finely diced
1/2 cup rice wine vinegar
1/2 cup soy sauce
1/2 t red pepper flakes

Combine ingredients and let sit for a few minutes to meld flavors. 

Notes

I've played with this recipe a lot and have found that you can use just about any kind of cabbage, most veggies and can even add meat.  If you wish, you can add up to 2 cups of meat or chopped shrimp.  My family loves this the best with 1/2 cup of shrimp added.  This filling is also good over rice or rice noodles.