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1
In a skillet or pot, start heating the oil for frying.
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2
In another large skillet, heat 2 tablespoons oil.
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3
To the second skillet, add all vegetables and cook 8-10 minutes or until cauliflower softens. Add the peanuts, sesame oil, tamari, and rice vinegar. Cook another 2-3 minutes or until most of the liquid is gone.
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4
Put cooked veggies in a colander to drain. You want the filling to be as dry as possible.
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5
To check to see if the frying oil is hot enough, I pinch a bit of wrapper and drop it in and see if it fries up. If not, wait a little longer and check again.
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6
To prepare to make the egg rolls, put a little water in a small bowl and some corn starch in another small bowl.
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7
On a clean work surface, lay out an egg roll wrapper and dust it with cornstarch.
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8
Place 2-3 tablespoons of the filing in the middle and start rolling it up tight. Tuck the two outside corners in about mid-way and continue rolling.
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9
Wet the last corner with the water and roll up. Set aside until you have them all rolled.
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10
When the oil is hot, carefully place the prepared egg rolls in the pan.
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11
Fry the egg rolls for 6-8 minutes or until golden brown.
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12
Drain on paper towels.
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13
Serve with hot Chinese mustard and/or Sriracha sauce.
