Vegetable Spring Rolls

1 - 2 tablespoons peanut oil

2 cloves garlic
5 - 6 green onions, chopped
2 cups carrots, grated
2 cups cabbage, shredded
1 cup pea pods, thinly sliced
2 cups bean sprouts, chopped
1 tablespoon cornstarch
1 tablespoon water
2 - 3 teaspoons sesame seed oil
2 teaspoons soy sauce
12 spring roll wrappers
2 teaspoons cornstarch
2 tablespoons water
4 cups corn oil for frying

Heat wok over medium heat, adding one tablespoon of oil. Sauté garlic about 1 minute, add green onions, carrots, and cabbage and stir fry for 3 minutes. Add pea pods and bean sprouts, cover and cook about 2 minutes. Combine 1 tablespoon of cornstarch with 1 tablespoon of water and add to pan along with the sesame seed oil and soy sauce. Cook and stir until mixture thickens. Remove from heat and allow to cool completely.

Separate spring roll wrappers and cover with a damp towel to keep moist. Combine 2 teaspoons of cornstarch with 2 tablespoons of water. Working with one wrapper at a time, wet the edges with the cornstarch mixture. Place 3 tablespoons of the vegetable mixture in the center of the spring roll wrapper and roll up diagonally, tucking in the edges.

Heat the corn oil in a wok to 375°. Working in batches, add spring rolls and fry until golden for 1 minute. Remove from oil and serve hot with plum sauce or a mixture of rice wine vinegar and soy sauce for dipping.

**Recently we've tried baking the spring rolls instead of deep frying them and they were fabulous. We did it this way:

Preheat oven to 400°. Place spring rolls on a parchment paper covered cookie sheet. Spray the spring rolls with a fine spray of cooking oil. Bake 20-25 minutes turning halfway through. 

They are perfectly crispy this way without the messy frying.