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1
Arrange carrots, bean curd slivers, slivered mushrooms, scallions and fresh coriander in separate piles on work surface.
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2
Combine soy sauce, rice wine, 1 teaspoon cornstarch and sesame oil in small bowl, and mix well.
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3
Set aside.
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4
Heat wok or large skillet, and add 2 tablespoons oil.
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5
Add ginger and minced garlic, and stir-fry for 30 seconds.
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6
Add carrots, and stir-fry 30 seconds.
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7
Add bean curd, and stir-fry 30 seconds.
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8
Add mushrooms, and stir-fry 30 seconds.
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9
Stir seasoning mixture, and add to wok.
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10
Add scallions and fresh coriander leaves, and toss well.
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11
Remove from heat, and set aside.
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12
Mix cornstarch with enough water to make thin paste.
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13
Place egg roll wrapper on work surface positioned with one corner pointing toward you.
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14
Place 1/4 cup carrot filling at nearest corner, and roll tightly about 3 turns.
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15
Tuck in right and left corners over filling, and continue rolling toward far corner.
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16
Spread cornstarch paste lightly on far corner, seal packets closed and set aside.
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17
Repeat until all wrappers and filling are used.
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18
Just before serving time, heat oil for deep-frying to 375F.
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19
Carefully place egg rolls, 2 or 3 at a time, in hot oil.
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20
Fry, turning once, until golden.
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21
Remove from oil with slotted spoon or tongs, and drain on paper towels.
