Very Veggie Egg Rolls

Oh holy yum. These were fantastic. All of the fresh veggies made this too die for.Very Veggie Egg Rolls

From: Cooking with Anne

1 small head cabbage, thinly sliced
1 large red pepper, deeded and finely diced
1 small zucchini, finely diced
1 large carrot, cut into thin matchsticks
8 oz. snow peas, finely diced
1 bunch green onion, sliced thinly
2 cloves garlic, minced
1 tsp. fresh ginger, grated
2 Tbs. rice wine vinegar
1/3 cup soy sauce
1 Tbs. sesame oil
1 pkg. (24 count) egg roll wrappers
oil for frying

Heat a couple of tablespoons of oil in a large pan(I used my wok) and add the veggies. Cook over medium-high heat until soft. Add garlic, ginger, vinegar, soy sauce and sesame oil. Cook until most of the liquid is evaporated.

Roll about 1/4-1/3 cup of filling into each egg roll wrapper. Cook in a deep fryer until golden brown or in a pan over medium-high heat, turning frequently until golden. (I used a little water to seal the wrappers shut. This made a huge difference in how easy they were to fry.)