Phoenix Egg Rolls

Description
Sabzi

Ingredients

 * 4 cups (about 7 oz) carrots, finely julienned
 * ¾ cup (about 6 oz) baked or pressed bean curd slivers
 * 2 dried shiitake mushrooms, soaked, squeezed dry and slivered
 * 4 scallions, including green and white parts, trimmed and thinly sliced
 * ½ cup fresh coriander leaves
 * 2 tbsp soy sauce
 * 1 tbsp Chinese rice wine
 * 1 tsp cornstarch plus 2 tbs. corn-starch mixed with water
 * ¼ tsp sesame oil
 * 2 tbsp vegetable oil, plus vegetable oil for deep-frying
 * 2 tsp minced fresh ginger
 * 1 clove garlic, minced
 * 8 egg roll wrappers (7x7-inch square) or bean curd skins

Directions

 * 1) Arrange carrots, bean curd slivers, slivered mushrooms, scallions and fresh coriander in separate piles on work surface.
 * 2) Combine soy sauce, rice wine, 1 teaspoon cornstarch and sesame oil in small bowl, and mix well.
 * 3) Set aside.
 * 4) Heat wok or large skillet, and add 2 tablespoons oil.
 * 5) Add ginger and minced garlic, and stir-fry for 30 seconds.
 * 6) Add carrots, and stir-fry 30 seconds.
 * 7) Add bean curd, and stir-fry 30 seconds.
 * 8) Add mushrooms, and stir-fry 30 seconds.
 * 9) Stir seasoning mixture, and add to wok.
 * 10) Add scallions and fresh coriander leaves, and toss well.
 * 11) Remove from heat, and set aside.
 * 12) Mix cornstarch with enough water to make thin paste.
 * 13) Place egg roll wrapper on work surface positioned with one corner pointing toward you.
 * 14) Place ¼ cup carrot filling at nearest corner, and roll tightly about 3 turns.
 * 15) Tuck in right and left corners over filling, and continue rolling toward far corner.
 * 16) Spread cornstarch paste lightly on far corner, seal packets closed and set aside.
 * 17) Repeat until all wrappers and filling are used.
 * 18) Just before serving time, heat oil for deep-frying to 375°F.
 * 19) Carefully place egg rolls, 2 or 3 at a time, in hot oil.
 * 20) Fry, turning once, until golden.
 * 21) Remove from oil with slotted spoon or tongs, and drain on paper towels.