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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.
