Crispy Vegan Rolls

5 - carrots, chopped fine
1 - bunch celery, chopped fine
0 - peanut oil
0 - sesame oil
3 - large onions, chopped fine
2 - scallions, sliced thin
3 - red bell peppers, chopped
20 - Shiitake mushrooms, chopped
1 - bunch fresh cilantro, chopped
0 - ground black pepper
1 - package spring roll wrappers
1 T cornstarch
2 T water

Note that if youre working ahead, the rolls can be assembled several hours before but should be sauteed close to serving time.

Cook carrots in boiling salted water to cover until tender crisp, about 5 minutes. Remove with slotted spoon and refresh in ice water. When cool, remove from water and set aside. Cook celery in same boiling salted water until tender crisp, about 5 minutes. Drain and refresh in ice water. Drain again and add to carrots.

Put 2 teaspoons peanut oil and 2 teaspoons sesame oil in large heated skillet. When oil is hot, add chopped onions, sliced green onions, and bell peppers. Saute until tender-crisp, about 4 minutes. Toss in mushrooms and cook 2 to 3 minutes.

Add carrots, celery, and cilantro and stir. Season to taste with salt and pepper. Remove skillet from heat and allow mixture to cool.

Position 1 wrapper as diamond with pointed end toward counter edge. Arrange 1/3 cup filling mixture in line 2 inches from bottom corner. Wrap corner over mixture and pull back to tighten. Fold over two sides and roll to end of wrapper. Repeat with rest of wrappers.

Put 1/4 cup peanut oil and 1 teaspoon sesame oil in heated skillet. When oil is hot, add spring rolls in batches, turning until both sides are golden brown and crisp, about 1-1/2 minutes per side. Add oil between batches as needed. Drain on paper towels.

From bigoven.com