Phoenix Egg Rolls Recipe - Vegetarian Chinese Cuisine

Ingredients

• 4 cups (about 7 oz or 198 g) finely julienned carrots
• 0.75 cup (about 6 oz or 170 g) baked or pressed bean curd slivers
• 2 dried shiitake mushrooms , soaked, squeezed dry and slivered
• 4 scallions , including green and white parts, trimmed and thinly sliced
• 0.5 cup fresh coriander leaves
• 2 tbsp soy sauce
• 1 tbsp chinese rice wine
• 1 tsp cornstarch plus 2 tbsp cornstarch mixed with water
• 0.25 tsp sesame oil
• 2 tbsp vegetable oil , plus vegetable oil for deep-frying
• 2 tsp minced fresh ginger
• 1 clove garlic , minced
• 8 egg roll wrappers (7x7 inches square) or bean curd skins