FAMILY DINNER WAS AT GRANDMA

and Grandpa Joan's house tonight and we had an Asian smorgasbord....

We brought Vegetarian Egg Rolls.

2 TBSP sesame oil

2 TBSP canola oil

1/2 head green cabbage, shredded

1 cup carrots, julienne

1 cup snow peas, julienne

1 TBSP cornstarch

1/4 cup soy sauce

Cilantro leaves, to taste, chopped

8 egg roll wrappers

Peanut oil, for frying

1/4 cup dry mustard

1/4 cup water

In a skillet over medium high heat, heat the oils. Saute cabbage for 2 minutes. Add carrots and snow peas and cook 1 more minute.

Whisk together cornstarch and soy sauce until smooth. Stir into vegetable mixture. Cook until sauce comes to a boil and is slightly thickened, about 2 minutes. Remove from heat and cool. Add cilantro leaves.

Lay the egg rolls on flat surface and lightly brush edges with water. Place 1/8 of the filling at one end of each wrapper, leaving 1/4 inch border at the top and sides. Roll wrapper over filling, tucking in the ends after the first roll.

Heat oil to 350 and fry until golden brown, about 3 minutes. Drain on paper towel.

Combine dry mustard and water and use as a dipping sauce.