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Heat a medium skillet over medium/high heat and add the sesame oil, mushrooms and green onions, sauté for 5 minutes, stirring occasionally
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Add the garlic, ginger, cilantro, coleslaw mix, bean sprouts and walnuts and sauté for another 5 minutes, again stir occasionally until everything is a nice golden brown
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Mix the hoisin sauce, water and corn starch together and add to the vegetable mixture and sauté for another 3 minutes until thick, remove from heat and let cool completely, about 10 minutes.
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Assemble the egg rolls by laying out an egg roll wrapper flat on a cutting board with the triangle end facing you, wet all the sides a bit with water, add 3 tablespoons of mushroom mixture in a three inch line across the triangle, fold over and then fold the sides over that, roll up… (I dust the seam just a bit with cornstarch so the egg rolls don’t stick together until you are ready to fry them.) Repeat with the remaining egg roll wrappers
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Heat the vegetable oil over medium/high heat and fry the egg rolls until all the sides are a golden brown, total time is about 5 minutes. Serve right away with dipping sauce on the side. Serves 6; Makes 12 egg rolls