Jennifer Neher doesn’t think she’s the competitive type of person. Others who know her would disagree. “I don’t want to think I am,” she’s says, “but my friends tell me I might be.Egg Rolls
Filling:
1 teaspoon cornstarch
2 green onions, chopped
1 teaspoon plus 1 tablespoon soy sauce
1 tablespoon cooking oil
1 (16 ounces) package stir-fry vegetables, finely chopped
Stir together cornstarch and 1 teaspoon soy sauce, toss with onion. Heat oil in skillet until hot. Add onion mixture and stir fry for 2 to 3 minutes. Remove mixture from skillet, leaving excess oil in the pan. Stir fry vegetables for 2 to 3 minutes. Add remaining soy sauce and onion mixture; toss to combine. Cool before using.
Egg Rolls:
18 to 20 egg roll wrappers
Place 1 egg roll wrapper with corner facing you. Place 3 tablespoons filling about two inches from the corner of the wrapper. Fold bottom corner over filling. Firmly roll the filled wrapper half way up. Moisten the exposed edges of the wrapper with water. Fold the two sides over the filled roll and roll the rest of the way up. Heat oil to 375 degrees, fry 3 or 4 at a time until golden brown, turning once (about 3 minutes total). Drain on paper towels and serve with soy or duck sauce or hot mustard. Makes 18 to 20 egg rolls.
