Chinese Vegetarian Egg Rolls

Directions

1. Preheat a large skillet or possibly wok over high heat; add in the 1 Tbsp. veg. oil. Stir fry spinach, carrot, cabbage, mushrooms, onion, water chestnuts, pea pods, bamboo shoots, garlic and gingerroot for 2-3 min. In a bowl combine egg, soy sauce, sherry and salt; stir in the vegetable mix.
2. Place an egg roll skin with 1 point toward you. Spoon 1/4 c. vegetable filling diagonally across and just below center of skin. Fold bottom point of the skin over the filling; tuck point under filling. Fold side corners over, forming an envelope shape. Roll up toward remaining corner, moisten point; press firmly to seal. Repeat with remaining egg roll skins and filling.
3. Fry egg rolls, a few at a time, in deep warm veg. oil (365 degrees) for 2-3 min or possibly till golden. Drain on paper toweling. Serve hot with Sweet and Sour Sauce. Makes 12 egg rolls.
4. Sweet and Sour Sauce: In a small saucepan stir together 1/2 c. packed brown sugar and 1 Tbsp. cornstarch. Stir in 1/3 c. red wine vinegar, 1/3 c. chicken broth, 1/4 c. finely minced green pepper, 2 Tbsp. minced pimento, 1 Tbsp. soy sauce, 1/4 tsp. garlic pwdr ad 1/4 tsp. grnd ginger. Cook and stir till bubbly.