Vegetarian Egg Rolls

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   These egg rolls make an excellent first course, or when eaten right with the cooked rice, a whole meal.

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   Just be sure, if you eat them without rice, that you include rice in the meal to complement the soybeans.

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   In a wok or frying pan saute the vegetables in sesame oil in the order given.

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   After the onion has started sauteing, add the remaining vegetables quickly so that the total time with the heat on is about 5 minutes.

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   As soon as you add the bean sprouts to the pan, turn off the heat.

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   Stir the pureed soybeans and soy sauce together.

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   Then stir this mixture into the vegetables.

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   The whole mixture may be chilled several hours, or used warm.

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   To prepare the rolls: place about 1/4 cup filling in the center of each pancake or egg roll wrapper; fold the corners over envelope-style and seal with a flour-water paste.

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    Heat a large frying pan with oil in the bottom.

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    Fry the rolls until they are crisp and brown, turning only once.

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    You may deep fry the rolls if you are into deep frying, but they are better cooked only in a little oil.

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    Drain on paper bags or towels.

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    Keep the rolls hot in a 250 degrees F. oven up to an hour.

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    Or reheat them at 450F (230C).

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    for about 10 minutes.

* Per serving · 4 servings · Values may vary.