Chinese Vegetable Rolls

INGREDIENTS:

1/4 cup (60 ml) red wine
2 tablespoons (30 ml) teriyaki sauce
2 tablespoons (30 ml) Worcestershire sauce
1 cup (250 ml) diced zucchini
1 cup (250 ml) diced yellow squash
1 cup (250 ml) broccoli flowerets
1 cup (250 ml) cauliflower flowerets
1/2 cup (125 ml) diced carrots
1/4 cup (60 ml) chopped red onion
1/4 cup (60 ml) chopped fresh parsley
1/4 teaspoon (1 ml) white pepper
1/4 teaspoon ( 1 ml) garlic salt
1/8 teaspoon (.5 ml) ground red pepper
1/8 teaspoon (.5 ml) black pepper
1 package (16 ounces/450 g) egg roll wrappers
1 egg, beaten
Peanut or corn oil for frying
Sweet and sour sauce, hot mustard sauce or soy sauce for dipping

PROCEDURES:

1 Combine wine, teriyaki sauce and Worcestershire sauce in large saucepan over medium heat. Stir in zucchini, squash, broccoli, cauliflower, carrots, red onion, parsley, white pepper, garlic salt, ground red pepper and black pepper. Cook and stir 5 to 6 minutes until flavors blend and vegetables are crisp-tender. Do not overcook.

2. Remove from heat. Immediately transfer vegetable mixture to bowl to prevent further cooking. Let stand at room temperature until cool.

3. Place about 2 tablespoons (30 ml) vegetable mixture on bottom half of 1 egg roll wrapper.

4. Moisten left and right edges of wrapper with egg. Fold bottom edge up to just cover filling.

5. Fold left and right edges over 1/2 inch (1.5 cm); roll up jelly roll style.

6. Moisten top edge with egg to seal. Repeat with remaining egg roll wrappers and vegetable filling.

7. Heat 1/2 inch( 1.5 cm) oil in large, heavy saucepan over medium-high heat until oil reaches 365°F (175°C); adjust heat to maintain temperature. Fry egg rolls, a few at a time, in hot oil 2 minutes or until golden brown, turning once. Remove with slotted spoon; drain on paper towels.

8. Serve warm with sauces for dipping.

~ makes about 15 appetizers