Ingredients

• 300 grams Bean Sprouts

• 250 grams Cabbage shredded

• 150 grams Carrots julienne

• ¼ cup Shiitake Mushrooms minced

• 2 tbsp Minced Shallots

• 2 cloves Garlic minced

• 2 tbsp Oyster Sauce

• 1 tbsp Sesame Oil

• 6 Egg Roll Wrappers

• Salt and Pepper to taste

• Vegetable Oil for frying

• ½ cup Sweet and Sour Sauce

Instructions

Heat 1-2 tablespoons of vegetable oil in a pan.

Add shallots and garlic. Sautee until aromatic. Add mushrooms and stir for 2-3 minutes. Add cabbage, sprouts, and carrots. Stir until vegetables are tender.

Season with oyster sauce, sesame oil, salt, and pepper.

Spoon mixture near one end of a sheet of egg roll wrapper. Roll all the way to the other end, tucking in the sides.

Seal with a touch of water. Deep fry sticks until golden brown. Drain excess oil on paper towels.

Serve with sweet and sour sauce on the side.