Veggie Wednesday: Very Veggie Egg Rolls

I adore egg rolls, and while I usually prefer the pork or shrimp kind, these all-vegetable version are just as satisfying - maybe even moreso knowing that there's no meat in them at all.

You can do the presentation like I've done here, by blanching julienned veggies and stacking before rolling, or do it the easy way by following this recipe.

Very Veggie Egg Rolls
Makes 24

1 small head cabbage - sliced thinly
1 large red pepper - seeded and diced small
1 small zucchini - diced small
1 large carrot - cut into thin matchsticks
8 ounces sno peas - diced small
1 bunch green onions - sliced thinly, tops included
2 cloves garlic - minced
1 teaspoon freshly grated ginger
2 Tablespoons rice wine vinegar
1/3 cup soy sauce
1 Tablespoon sesame oil
1 package - 24 - egg roll wrappers
oil for frying

Heat a couple tablespoons of oil in a large pan and add veggies. Cook over medium-high heat until soft. Add garlic, ginger, vinegar, soy and sesame oil. Cook until most liquid is evaporated.

Roll about 1/4 to 1/3 cup filling in an eggroll wrapper and cook in a deep fryer until golden brown or in a pan over medium-high heat, turning frequently, until golden.