Ingredients
3 drops sesame seed oil
2 tablespoon canola oil
3-4 cups coleslaw mix
1 tablespoon corn starch
1/4 cup soy sauce
8 egg roll wrappers
Peanut oil, for deep frying
Directions
In a skillet over medium-high heat, heat the sesame and canola oil. Saute coleslaw mix for 2 minutes. Cook an additional 1 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.
Lay the egg roll skins on a flat surface and lightly brush edges with water. Place 1/8 of the filling at one end of each skin, leaving a 1/4-inch border at the top and sides. Roll wrapper over filling, tucking in the ends after the first roll.
Heat 3-inches of peanut oil in a large, deep saucepan. When the oil is hot, about 350 degrees F, fry the egg rolls until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper towels. Season with Essence.
Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-vegetarian-egg-rolls-recipe/index.html?oc=linkback
