Egg Rolls

Ingredients

• 1 teaspoon sesame oil
• Garlic, finely chopped
• Ginger, grated
• Salt
• Sugar, 1/4 teaspoon
• Scallions, sliced thinly
• Carrot, cut into 1-inch julienne strips
• Red pepper, cut into 1-inch julienne strips
• Cabbage, shredded
• Soy sauce
• Chinese rice wine
• Wonton wrappers covered loosely with a damp paper towel to prevent drying
• 10 shrimps, cooked and minced

• In a wok or skillet, stir-fry the ginger and garlic in 2 tablespoons of oil until fragrant, about 30 seconds. Add veggies and stir-fry over high heat for 2 minutes. Add sesame oil, sugar, soy sauce, vinegar and shrimp.
• Fill and roll the egg roll wrappers, using 1 tablespoon of filling for each roll. 
• In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. 
• Serve when cool enough to eat, with dipping sauce.