Ingredients

2 tablespoons sesame oil
2 tablespoon canola oil
1/2 head green cabbage, shredded
1 cup julienne carrots
1 cup julienne snow peas
1 tablespoon corn starch
1/4 cup soy sauce
8 egg roll wrappers
Peanut oil, for deep frying
1/4 cup dry mustard
1/4 cup water
Cilantro leaves, garnish

Instructions

In a skillet over medium-high heat, heat the sesame and canola oil. Saute
cabbage for 2 minutes. Add carrots and snow peas. 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.

To serve, slice each egg roll in half, diagonally and place on each serving plate. Combine dry mustard with
water. Drizzle each egg roll with the hot mustard. Garnish with cilantro leaves.